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thought I'd share this recipe here. .
Ultimate Unfried Chicken
8.Place the pan of Brussels sprouts and pan of squash in pre-heated oven at 400˚ for 10 to 15 minutes, or until lightly brown at edges and cooked through. Cover with aluminum foil to keep warm; set aside.
9.Uncover roasted Brussels sprouts and squash and toss together in a large mixing bowl with the fresh chopped herbs, dried cranberries and Dijon vinaigrette. Serve immediately with baked unfried chicken.
Serves: 6
Hey ruff! I love that recipe thank you :)
Did you find that the squash cooking in 10-15 mins? Maybe I am getting super hard squash. That chicken recipe looks good I am going to have to try that. Thanks for posting!
I feel neglected too--
I think we all need the recipe-- :)
I am totally craving chicken noodle soup now.
There is no way that I am cooking tonight so I get to live vicariously through yall.
I'm doing the lazy route tonight--
have wife cook.
:|
I have never had a macaron -- at least nothing like those colourful ones. I've eaten coconut ones, but I don't think they are the same.
Has anyone tried this --- >
I use it in my protein shakes and such, but was wondering about any recipes.
Hey ahk, The coconut macaroon is an English creation and the macaron that I posted is a traditional French confection so they are very different. The French version is crunchy on the outside and chewy on the inside. They are insanely good. Some of the flavors are a bit unusual for those of us who did not grow up eating things like lavender, but well worth a try.
No I have not tried the peanut butter powder but I bet you could mix it into most any baked goods including cooking dough.
lusciouskiwi
11-26-2012, 09:15 PM
Wow that must be some good stock. I sure would love to come home to a hot bowl of soup, cold or no cold weather! Kinda strange how soup has become my favorite thing to have for a meal. Must be a comfort thing, reminds me of home.
Usually, if I was feeling under the weather while living in South Korea, I would have mandu guk (mandu soup). Here's a link for the recipe, although I'm sure there are variations ...
http://www.koreanbapsang.com/2011/01/manduguk-korean-dumpling-soup.html#.ULQvGeSR91w
http://static.flickr.com/117/295253919_98a6274063.jpg
By the way, mandu can be vegetarian, kimchi or pork.
Awww I'm sorry for her disappointment, but doesn't it just warm your heart all through, "the one Mum makes"?? It even warms mine a little, vicariously! :cheesy:
Ok how cute is this. A family favorite! Good job Cath and Ursy!
What a nice compliment.
I'll have to try them, the next time I eat here (http://www.thegrovecafemarket.com/). Thank you for explaining them to me.
Well its that time-- I gotta go study now.
Everyone have a good night-- see ya tomorrow.
Hey ahk, The coconut macaroon is an English creation and the macaron that I posted is a traditional French confection so they are very different. The French version is crunchy on the outside and chewy on the inside. They are insanely good. Some of the flavors are a bit unusual for those of us who did not grow up eating things like lavender, but well worth a try.
No I have not tried the peanut butter powder but I bet you could mix it into most any baked goods including cooking dough.
I experimented in cooking with lavender, it was fun! Same with rose water. Rose panna cotta is to die for.
Usually, if I was feeling under the weather while living in South Korea, I would have mandu guk (mandu soup). Here's a link for the recipe, although I'm sure there are variations ...
http://www.koreanbapsang.com/2011/01/manduguk-korean-dumpling-soup.html#.ULQvGeSR91w
http://static.flickr.com/117/295253919_98a6274063.jpg
By the way, mandu can be vegetarian, kimchi or pork.
How very interesting. The soup looks really good. Did you have anchovy broth?
I'll have to try them, the next time I eat here (http://www.thegrovecafemarket.com/). Thank you for explaining them to me.
Well its that time-- I gotta go study now.
Everyone have a good night-- see ya tomorrow.
Goodnight ahk! Enjoy your studies.
Send us some sopapillia's.
Preferably from Maria's in Santa Fe.
Well they don't travel well so never mind.
I experimented in cooking with lavender, it was fun! Same with rose water. Rose panna cotta is to die for.
Rose water is pretty awesome. Lavender I can skip when it comes to a culinary ingredient. Did not love it. panna cotta...now there is another
dessert that people go wild for.
Did I mention that I received a marriage proposal for my Tiramisu?
Get this..
all I did was describe it. :blush:
but more on that another time ;)
LOL
lusciouskiwi
11-26-2012, 09:28 PM
How very interesting. The soup looks really good. Did you have anchovy broth?
Quite possibly, but to tell you the truth, I'm not sure.
I love mandu. I always had a bag in my freezer in Korea. Sometimes that's all I had for dinner. You just throw them into boiling water, wait for them to bob to the top, drain and enjoy with some soya sauce.
lusciouskiwi
11-26-2012, 09:29 PM
Rose water is pretty awesome. Lavender I can skip when it comes to a culinary ingredient. Did not love it. panna cotta...now there is another
dessert that people go wild for.
Did I mention that I received a marriage proposal for my Tiramisu?
Get this..
all I did was describe it. :blush:
but more on that another time ;)
LOL
Good Tiramisu is .... good. Sigh.
Rose flavouring is very popular here in Malaysia. Rose cordial, etc. A mate gave me some rose muffins that other day. They were ok - I think it was the texture, not sure. I love rose Turkish Delight. Then again, any flavour of Turkish Delight gets my vote. :D
Noodle recipe?
I did not get a noodle recipe from Cath.
Cath I am feeling neglected over here. :(
I feel neglected too--
I think we all need the recipe-- :)
Oh dear! I can't be neglecting the boys!!:sunglass: Urs, you'll have to say if this is the recipe I gave you... been a lonnnng time, lol!
Noodles
1 1/2 to 2 cups flour, divided, plus extra for rolling
1 egg, beaten
1/2 eggshell full of milk
Start with one cup flour, mix in egg and milk. Add flour as necessary to make a dry but cohesive dough. Roll out thin or thick on a well floured board, cut into noodles. Can be dried for later or cooked immediately.
The amount of flour you need depends on the size of your egg and the size of the eggshell half you use to measure the milk.
Salt is completely optional. I'm sure the original recipe called for it, but if you cook in salted water or broth you really don't need it.
I tend to roll these noodles pretty thick, and even fresh they take a while to cook when they're thick. I suspect they're maybe halfway to being dumplings.
Mandu are cute. They look like won tons - they're fun to make :)
Rose muffins sound interesting!
Lavender was a fun experiment, but it's quite strong. I didn't make it a regular part of my rotation. I did make some lavender salt though, which is lovely on fresh tomatoes. Bek likes it for the novelty factor.
Tiramisu - I could totally see how you'd get a marriage proposal for a good tiramisu :)
Oh dear! I can't be neglecting the boys!!:sunglass: Urs, you'll have to say if this is the recipe I gave you... been a lonnnng time, lol!
Noodles
1 1/2 to 2 cups flour, divided, plus extra for rolling
1 egg, beaten
1/2 eggshell full of milk
Start with one cup flour, mix in egg and milk. Add flour as necessary to make a dry but cohesive dough. Roll out thin or thick on a well floured board, cut into noodles. Can be dried for later or cooked immediately.
The amount of flour you need depends on the size of your egg and the size of the eggshell half you use to measure the milk.
Salt is completely optional. I'm sure the original recipe called for it, but if you cook in salted water or broth you really don't need it.
I tend to roll these noodles pretty thick, and even fresh they take a while to cook when they're thick. I suspect they're maybe halfway to being dumplings.
Yes, that's it!
Funny you said about the dumplings. Remember the first time I made them, I made them too thick and I ended up calling them numplings?
Good Tiramisu is .... good. Sigh.
Rose flavouring is very popular here in Malaysia. Rose cordial, etc. A mate gave me some rose muffins that other day. They were ok - I think it was the texture, not sure. I love rose Turkish Delight. Then again, any flavour of Turkish Delight gets my vote. :D
Tiramisu apparently has a magical effect on certain femmes (or at least one certain femme) so Butch's take note. Learn to make a good Tiramisu ;)
In all seriousness...Turkish Delight..*sigh* I have no words. Fabulous does not even seem adequate.
Oh dear! I can't be neglecting the boys!!:sunglass: Urs, you'll have to say if this is the recipe I gave you... been a lonnnng time, lol!
Noodles
1 1/2 to 2 cups flour, divided, plus extra for rolling
1 egg, beaten
1/2 eggshell full of milk
Start with one cup flour, mix in egg and milk. Add flour as necessary to make a dry but cohesive dough. Roll out thin or thick on a well floured board, cut into noodles. Can be dried for later or cooked immediately.
The amount of flour you need depends on the size of your egg and the size of the eggshell half you use to measure the milk.
Salt is completely optional. I'm sure the original recipe called for it, but if you cook in salted water or broth you really don't need it.
I tend to roll these noodles pretty thick, and even fresh they take a while to cook when they're thick. I suspect they're maybe halfway to being dumplings.
Thanks Cath!
Wow I cant wait to try the milk instead of water method. Very cool.
One of my Chef buddies just got a new pasta machine from Italy and is dying to play around with it with some friends. Maybe I will talk him into rolling out some sheets with me and we can stuff some pasta. Maybe Tortelloni or something like this.
Any ideas for stuffed pasta from you all?
Since we are talking about Tiramisu I thought that I would post a recipe.
This one is pretty close to my own. If you do not use alcohol, substitute more espresso for the rum:
Giada's Tiramisu (http://www.foodnetwork.com/recipes/giada-de-laurentiis/tiramisu-recipe/index.html)
Thanks Cath!
Wow I cant wait to try the milk instead of water method. Very cool.
One of my Chef buddies just got a new pasta machine from Italy and is dying to play around with it with some friends. Maybe I will talk him into rolling out some sheets with me and we can stuff some pasta. Maybe Tortelloni or something like this.
Any ideas for stuffed pasta from you all?
I've been wanting to try this one from Masterchef Australia a couple of years ago. The judges raved about this one - it's fennel and prawn tortellini with chipotle truffle oil (note that a user comment on the recipe suggests a typo in the amount of truffle oil, she suggests it might be way too much).
http://www.masterchef.com.au/recipes/fennel-and-prawn-tortellini-with-chipotle-truffle-oil.htm
Or if you're going for simplicity, 50/50 ricotta/goat cheese, plus egg and fresh lemon zest.
I also want to try a pansotti with herbs and cheese with a creamy walnut sauce - have had the recipe on my "must try" list for ages. Thanks for reminding me!
I've been wanting to try this one from Masterchef Australia a couple of years ago. The judges raved about this one - it's fennel and prawn tortellini with chipotle truffle oil (note that a user comment on the recipe suggests a typo in the amount of truffle oil, she suggests it might be way too much).
http://www.masterchef.com.au/recipes/fennel-and-prawn-tortellini-with-chipotle-truffle-oil.htm
Or if you're going for simplicity, 50/50 ricotta/goat cheese, plus egg and fresh lemon zest.
I also want to try a pansotti with herbs and cheese with a creamy walnut sauce - have had the recipe on my "must try" list for ages. Thanks for reminding me!
That looks good but looks like a Ravioli. I wonder why anyone decided to use chipotle and truffle oil? The strong smoky pepper would overwhelm the woody subtle truffle. Aye..that is an expensive oil to mess around with. One of the things that I came away with after studying in Italy was that simplicity is the art. Very straightforward ingredients and flavors usually are the norm. I recall a gnocchi that I had in a mountain village, in a small little place that had a few long wooden tables and they served one dish each day for travelers. That was it. If you were hungry, you ate what they offered. We were really hungry. The gnocchi was tossed with gorgonzola and fresh lightly cooked peas. That is it. It was one of the best dishes that I have ever had. So when I see Chefs get all multi ingredient complicated with food, I really do retreat back to those early lessons in simplicity.
Your goat cheese/ricotta idea is a good one. I may do that and add spinach.
Gráinne
11-26-2012, 11:32 PM
I'm even simpler. I don't care for a lot of cheeses or fillings, so I stuff manicotti with a meat sauce :).
lusciouskiwi
11-26-2012, 11:41 PM
That looks good but looks like a Ravioli. I wonder why anyone decided to use chipotle and truffle oil? The strong smoky pepper would overwhelm the woody subtle truffle. Aye..that is an expensive oil to mess around with. One of the things that I came away with after studying in Italy was that simplicity is the art. Very straightforward ingredients and flavors usually are the norm. I recall a gnocchi that I had in a mountain village, in a small little place that had a few long wooden tables and they served one dish each day for travelers. That was it. If you were hungry, you ate what they offered. We were really hungry. The gnocchi was tossed with gorgonzola and fresh lightly cooked peas. That is it. It was one of the best dishes that I have ever had. So when I see Chefs get all multi ingredient complicated with food, I really do retreat back to those early lessons in simplicity.
Your goat cheese/ricotta idea is a good one. I may do that and add spinach.
Sounds divine Sun! One Spring, an expat friend and a Korean student/friend of mine and I had freshly caught and bbqed oysters on the beach with kimchi and soju. There was probably lettuce involved - maybe. It was so good! The sky was blue, the air was a little nippy, the beach was deserted, the restaurant owner was also the fisherman, my dogs were happy ...it. was. fabulous.
I have another kimchi story. :D Went up a "mountain" in Korea with my little sister and her students (anything remotely highish is a mountain in Korea). After we came back down, one of the mother's took us to a local restaurant.
For starters we had freshly made tofu and kimchi. Sun, you would have wet your pants with happiness. Well, maybe.
Lusciouskiwi inspired me. I just made 60 little dumplings and they're sitting in the freezer right now :)
Thank God for gow gee wrappers from the supermarket! I have a recipe to make them from scratch, but after a full work day I didn't have the time or energy.
I love having stuff in the freezer, it's like a "Get out of jail free card" for those days when you want something quick and easy.
Good Morning/Afternoon/Evening Delicioustarians!
How are you all doing?
I was happy to read that Ursy was inspired by lusciouskiwi to make dumplings at home. That is the awesome thing about this thread. We inspire each other. We also get to read about things that we have no access to and can decide if we want to make them. That would be Kimchi for me.
What I am hearing from friends is that the follow up from the Thanksgiving holiday has meant, eating lighter. This is a great time to try out some new dishes that you have never made before. "Light" does not need to be boring, light can mean, fresh, clean, energizing food. Foods that are not heavy with fats but are packed with quality carbs, healthy fats and lean proteins are a great alternative to the holiday feasting. Asian cuisines offer us many flavor layered options, and some are very simple to prepare.
Also, as you are coming off of the holiday feasting train, remember to drink lots of water. If you do not drink enough water, your body will not operate correctly, it is as simple as that. So stay hydrated!
*this message was brought to you by the Hydration police*
I'm even simpler. I don't care for a lot of cheeses or fillings, so I stuff manicotti with a meat sauce :).
Now there is a great idea gui. You can also dice up vegetables and create a filling that way.
My favorite pasta filling, ever, was found in a Tapas place in Portland OR. The dish was one large round ravioli, appetizer, and inside of it the Chef had placed a raw egg, which turned out like a soft poached egg inside of the ravioli. There was a little cheese in there, maybe Manchego..but I really am not sure. Just a little thinly shaved cheese that melted but made its presence known. The ravioli sat atop a pool of a lemon egg yolk sauce. It was insanely good, very rich, but some Tapas are like that and the implication is that a few bites of something rich sustains the drinking that is intended to go along with the Tapas.
Gráinne
11-27-2012, 09:27 AM
Good Morning/Afternoon/Evening Delicioustarians!
How are you all doing?
I was happy to read that Ursy was inspired by lusciouskiwi to make dumplings at home. That is the awesome thing about this thread. We inspire each other. We also get to read about things that we have no access to and can decide if we want to make them. That would be Kimchi for me.
What I am hearing from friends is that the follow up from the Thanksgiving holiday has meant, eating lighter. This is a great time to try out some new dishes that you have never made before. "Light" does not need to be boring, light can mean, fresh, clean, energizing food. Foods that are not heavy with fats but are packed with quality carbs, healthy fats and lean proteins are a great alternative to the holiday feasting. Asian cuisines offer us many flavor layered options, and some are very simple to prepare.
Also, as you are coming off of the holiday feasting train, remember to drink lots of water. If you do not drink enough water, your body will not operate correctly, it is as simple as that. So stay hydrated!
*this message was brought to you by the Hydration police*
I was inspired to fix a mess of beef and broccoli the other night, the gastric effects of broccoli notwithstanding. This thread has inspired me to get down the dust catcher, I mean wok ;).
Good advice on the water, Sun. Especially when it's getting colder, you still lose a lot. I like the non sweetened Crystal-Light like packets from Wal-Mart, which are much cheaper. I know a lot of people can't drink straight water without some flavor.
Lusciouskiwi inspired me. I just made 60 little dumplings and they're sitting in the freezer right now :)
Thank God for gow gee wrappers from the supermarket! I have a recipe to make them from scratch, but after a full work day I didn't have the time or energy.
I love having stuff in the freezer, it's like a "Get out of jail free card" for those days when you want something quick and easy.
Lmao @ get out of jail free card. That is too funny.
Can I get one of those?
We could do a whole thread on dumplings, seriously. There is a Chef in Phoenix who is becoming well known for his Asian fusion Happy Hour menu where every dish is under $5. One dish is a large dumpling filled with soup. The locals are crazy over it. I will get more info on this.
Would it be useful for us to post some recipes for dumpling fillings? Most people can find dumpling wrappers at market or grocery story. The fillings are a bit more challenging.
I was inspired to fix a mess of beef and broccoli the other night, the gastric effects of broccoli notwithstanding. This thread has inspired me to get down the dust catcher, I mean wok ;).
Good advice on the water, Sun. Especially when it's getting colder, you still lose a lot. I like the non sweetened Crystal-Light like packets from Wal-Mart, which are much cheaper. I know a lot of people can't drink straight water without some flavor.
Are you from the south? The only time I ever hear "fix a mess" is in the south. lol. That reminds me that I need some good southern food at some point in my near future life, its just been too long.
Drinking enough water is a challenge for many people that I know. My younger sister will text me from her desk at work to tell me that she has a terrible headache. This is the same conversation recycled over and over again. As if I am her water conscience. I ask her what she has had to drink in the last 24 hours. She tells me "coffee and diet coke" and we go through the ritual of hydration police with me reminding her that she has to drink something that is not diuretic in order to actually keep water in her system.
On Facebook I am part of a group of workout/fitness buddies, and we constantly remind each other of things like getting enough water or protein. Some of these people are running 5K all the time, climbing mountains, doing Triathalon training and still are not getting enough water.
It seems that flavoring the water is the curve for many. Recently I have been slicing fresh lime and adding it to cold water. Remember that the craving for sweets is often our bodies telling us that we need more protein.
Sounds divine Sun! One Spring, an expat friend and a Korean student/friend of mine and I had freshly caught and bbqed oysters on the beach with kimchi and soju. There was probably lettuce involved - maybe. It was so good! The sky was blue, the air was a little nippy, the beach was deserted, the restaurant owner was also the fisherman, my dogs were happy ...it. was. fabulous.
I have another kimchi story. :D Went up a "mountain" in Korea with my little sister and her students (anything remotely highish is a mountain in Korea). After we came back down, one of the mother's took us to a local restaurant.
For starters we had freshly made tofu and kimchi. Sun, you would have wet your pants with happiness. Well, maybe.
There really is nothing better than dining outdoors even if it is the most simple thing. For me an example would be fresh raw oysters with a little lemon and Tabasco sauce. Consumed at the shore, any fresh seafood just seems better than what I can get or produce indoors. Perhaps it is that connection with nature that is so natural for us as humans. In the town where I was born, there are many beaches and a big marina where a few waterfront restaurants fill up with tourists all day and night. One little place has very fresh seafood and outdoor patio seating. It has long been an escape destination where I can refocus and connect with my roots.
On the fresh tofu..I wish that I liked tofu, but I really do not care for it.
Corkey
11-27-2012, 02:00 PM
Last of the turkey went in a bbq sauce for pulled turkey.
Has half a breast in the freezer for turkey soups. But not this week, turkeyd out.
Gráinne
11-27-2012, 03:45 PM
Are you from the south? The only time I ever hear "fix a mess" is in the south. lol. That reminds me that I need some good southern food at some point in my near future life, its just been too long.
Drinking enough water is a challenge for many people that I know. My younger sister will text me from her desk at work to tell me that she has a terrible headache. This is the same conversation recycled over and over again. As if I am her water conscience. I ask her what she has had to drink in the last 24 hours. She tells me "coffee and diet coke" and we go through the ritual of hydration police with me reminding her that she has to drink something that is not diuretic in order to actually keep water in her system.
On Facebook I am part of a group of workout/fitness buddies, and we constantly remind each other of things like getting enough water or protein. Some of these people are running 5K all the time, climbing mountains, doing Triathalon training and still are not getting enough water.
It seems that flavoring the water is the curve for many. Recently I have been slicing fresh lime and adding it to cold water. Remember that the craving for sweets is often our bodies telling us that we need more protein.
<-----------------Check the location ;), although not a native. I'm always "fixing to" do something, too.
I've been trying to just buy some lemons and cut up a wedge, and I try to order water with lemon in restaurants. I can sympathize with your sister; I'm trying to break a pop habit (did a Southernism pop out there?) and it's not easy! So police away ;).
The greatest soul food I have ever had was in a place that by appearance, was the diviest dive of divedom in a divey neighborhood. Don't judge a book by its cover (usually)!
Last of the turkey went in a bbq sauce for pulled turkey.
Has half a breast in the freezer for turkey soups. But not this week, turkeyd out.
What a difference a week makes huh? Last week everybody was all looking forward to Turkey. Now its Turkey burn out. Kinda funny to me because I eat it all year round.
Corkey
11-27-2012, 04:24 PM
What a difference a week makes huh? Last week everybody was all looking forward to Turkey. Now its Turkey burn out. Kinda funny to me because I eat it all year round.
After a whole week of it, yea time for a new flavor profile... Besides I'm tired of being tired LOL
Lmao @ get out of jail free card. That is too funny.
Can I get one of those?
We could do a whole thread on dumplings, seriously. There is a Chef in Phoenix who is becoming well known for his Asian fusion Happy Hour menu where every dish is under $5. One dish is a large dumpling filled with soup. The locals are crazy over it. I will get more info on this.
Would it be useful for us to post some recipes for dumpling fillings? Most people can find dumpling wrappers at market or grocery story. The fillings are a bit more challenging.
I think they did a soup filled dumpling on Masterchef Australia last year. It looked very interesting. I think sharing dumpling filling recipes sounds like a wonderful idea!
I wing it most of the time, just throw in bits of this and bits of that... it's difficult when you can't taste as you go along, if you're using meat like chicken, etc. I'm usually too lazy to get a pot boiling just for one tester.
I'm just about to try a batch for breakfast now.
<-----------------Check the location ;), although not a native. I'm always "fixing to" do something, too.
I've been trying to just buy some lemons and cut up a wedge, and I try to order water with lemon in restaurants. I can sympathize with your sister; I'm trying to break a pop habit (did a Southernism pop out there?) and it's not easy! So police away ;).
The greatest soul food I have ever had was in a place that by appearance, was the diviest dive of divedom in a divey neighborhood. Don't judge a book by its cover (usually)!
Oh I see. Yup..that sure is the south! I had you in Ohio in my mind. Must have been the spaghetti topped with chili convo that we all had recently.
Pop too!? You and New England folks roll that out. That may be the only thing that yall have in common with New England, by the way. ;)
Dive joints, hole in the wall places, run down, whatever...does not keep me away if the "aroma" gets me. That of course and the place needs to be clean or we are talking about a death wish. But run down never stopped me. Especially travelling cross country.
http://fantes.com/images/8839pasta.jpg
This is the flashy new toy that my chef buddy tells me just landed on his counter. Funny how that works. Cant wait to try it out. LOVE the color *swoon*
Semantics
11-27-2012, 04:40 PM
Oh I see. Yup..that sure is the south! I had you in Ohio in my mind. Must have been the spaghetti topped with chili convo that we all had recently.
Pop too!? You and New England folks roll that out. That may be the only thing that yall have in common with New England, by the way. ;)
Dive joints, hole in the wall places, run down, whatever...does not keep me away if the "aroma" gets me. That of course and the place needs to be clean or we are talking about a death wish. But run down never stopped me. Especially travelling cross country.
I live in New England and I've never heard anyone call it pop unless they're from the south.
I've heard some locals call it Coke even when it's not Coke though.
Here we just call it soda. :lol2:
After a whole week of it, yea time for a new flavor profile... Besides I'm tired of being tired LOL
So whats on deck?
Mexican?
Italian?
Bet you are missing some SoCal Tacos right about now huh?
http://fantes.com/images/8839pasta.jpg
This is the flashy new toy that my chef buddy tells me just landed on his counter. Funny how that works. Cant wait to try it out. LOVE the color *swoon*
Very very nice.
I get more excited about these kinds of things than shiny new red sports cars! Lol.
I think they did a soup filled dumpling on Masterchef Australia last year. It looked very interesting. I think sharing dumpling filling recipes sounds like a wonderful idea!
I wing it most of the time, just throw in bits of this and bits of that... it's difficult when you can't taste as you go along, if you're using meat like chicken, etc. I'm usually too lazy to get a pot boiling just for one tester.
I'm just about to try a batch for breakfast now.
Master Chef Australia..hmmm..I am going to have to find this online. It will be interesting to see what different ingredients they are working with as compared to the chef shows here. Did they use mud bugs?
Ah dumplings for breakfast. Now I could go for that.
Corkey
11-27-2012, 04:43 PM
So whats on deck?
Mexican?
Italian?
Bet you are missing some SoCal Tacos right about now huh?
Next up chicken n Italian sauced pasta, need a few carbs... Miss the romano
Very very nice.
I get more excited about these kinds of things than shiny new red sports cars! Lol.
Come to think of it I think that my friend is more excited about this than his shiny new Jaguar. LOL. Then again this guy is about to rocket off into TV land with his charming personality and Italian accent. They are shooting cooking demo's now as we speak. Cant wait to work with him we are still trying to plan something. I am always very happy for my friends when they blast into the super success zone. For a Chef who truly loves to cook, being on TV and sharing what we know with the world is such a rare and special thing to be able to do. A real privilege.
I will keep you all posted or post a video when he goes live with his test demo's. You will love this guy (and he is so fabulously gay!)
Master Chef Australia..hmmm..I am going to have to find this online. It will be interesting to see what different ingredients they are working with as compared to the chef shows here. Did they use mud bugs?
Ah dumplings for breakfast. Now I could go for that.
Sometimes they do use bugs. There's always at least one show devoted to seafood. Yummm <3
Last year (or was it the year before?) they were demonstrating how to prepare an octopus. I think you bash it against a rock?!
Dumplings were pretty good. I have to get out of the habit of buying the leanest mince possible though, I always forget when it comes to dumplings. I think they just need a little bit of that fat, for the texture.
Okies, maybe I should try to get ready for work. It's really hot already and it's not even 9:00 am - now there's an incentive to get into the airconditioning!
I live in New England and I've never heard anyone call it pop unless they're from the south.
I've heard some locals call it Coke even when it's not Coke though.
Here we just call it soda. :lol2:
Ok I should have said Boston area. That is where I hear the term "Pop" used and this goes way back. No idea why but they have a few terms that kind of interesting. I've also hear soda called "moxie" and that is a brand name that is hard to come by anywhere on the east coast but Boston, from my limited experience. Do you have moxie in your neck of the woods?
Sometimes they do use bugs. There's always at least one show devoted to seafood. Yummm <3
Last year (or was it the year before?) they were demonstrating how to prepare an octopus. I think you bash it against a rock?!
Dumplings were pretty good. I have to get out of the habit of buying the leanest mince possible though, I always forget when it comes to dumplings. I think they just need a little bit of that fat, for the texture.
Okies, maybe I should try to get ready for work. It's really hot already and it's not even 9:00 am - now there's an incentive to get into the airconditioning!
Ok I have to see this show. For the readers mud bugs are a kind of shellfish. Not a bug, bug.
http://www.sea-ex.com/fishphotos/images/slipper-lobster-bugs-pic.jpg
I do not know anything about bashing an octopus. Not my thing. If I have to kill it I will not deal with it at all.
Using some fat content in the dumpling meat is a good idea. When I have done them on the fly I use ground pork, fresh grated ginger root, minced garlic, scallions, a little soy, a little rice vinegar. Not bad but it needs work.
Gráinne
11-27-2012, 04:57 PM
Oh I see. Yup..that sure is the south! I had you in Ohio in my mind. Must have been the spaghetti topped with chili convo that we all had recently.
Pop too!? You and New England folks roll that out. That may be the only thing that yall have in common with New England, by the way. ;)
Dive joints, hole in the wall places, run down, whatever...does not keep me away if the "aroma" gets me. That of course and the place needs to be clean or we are talking about a death wish. But run down never stopped me. Especially travelling cross country.
I know it's confusing-born and bred in Cleveland, found myself down here. I'm often asked if I'm from Wisconsin because of my accent (what accent?) ;).
Next up chicken n Italian sauced pasta, need a few carbs... Miss the romano
We have that in common my friend. If I do not have romano once in a while I miss it too.
This summer I did a lot of work with Asiago and really developed a love for it. What a great cheese.
Corkey
11-27-2012, 05:00 PM
We have that in common my friend. If I do not have romano once in a while I miss it too.
This summer I did a lot of work with Asiago and really developed a love for it. What a great cheese.
LOVVVVVVVVVVE the asiago!!! But the romano was cheeper this time...
Ok I have to see this show. For the readers mud bugs are a kind of shellfish. Not a bug, bug.
http://www.sea-ex.com/fishphotos/images/slipper-lobster-bugs-pic.jpg
I do not know anything about bashing an octopus. Not my thing. If I have to kill it I will not deal with it at all.
Using some fat content in the dumpling meat is a good idea. When I have done them on the fly I use ground pork, fresh grated ginger root, minced garlic, scallions, a little soy, a little rice vinegar. Not bad but it needs work.
Bugs are soooo goood - the meat is kind of like lobster.
The octopus is already dead! I think you need to bash it to tenderise it because the meat is very tough. Nonetheless, it looked like a lot of work and I don't think I'll give that one a go.
Yep - last night I had chicken mince, ginger, garlic, scallions, lemongrass, a little rice wine, chinese five spice, and some maggi seasoning. Oh, and a bit of carrot - just because my food processor needed a bit more volume to get going. Everything was getting stuck up the sides and not moving. I hate it when that happens!
Edited to add: ok, really really going to get ready for work now!
Semantics
11-27-2012, 05:11 PM
Ok I should have said Boston area. That is where I hear the term "Pop" used and this goes way back. No idea why but they have a few terms that kind of interesting. I've also hear soda called "moxie" and that is a brand name that is hard to come by anywhere on the east coast but Boston, from my limited experience. Do you have moxie in your neck of the woods?
We do have Moxie and the old-timers in my town can be seen with those bright orange cans all summer.
And now that you mention it, I've noticed that the people of Boston have a unique colloquial language and their own accent. So interesting!
I know it's confusing-born and bred in Cleveland, found myself down here. I'm often asked if I'm from Wisconsin because of my accent (what accent?) ;).
I know that accent! A good friend of mine is from Wisconsin.
Hey I am from NY and have lived in CA for the last 14 years with no NY accent and as one friend said "you don't sound like you come from anywhere!" :eyebrow:
LOVVVVVVVVVVE the asiago!!! But the romano was cheeper this time...
Too bad you were so far away from me this summer, we bough a huge wheel of Asiago at the club and mostly used it for private parties and catering. Well, needless to say, we had a lot left over at the end of the season. It was crazy. I started running daily specials trying to use it up, I put it in staff meals (they were so spoiled) and still could not make a dent. Lesson learned..don't buy the wheel unless you are going to feed 1000.
Bugs are soooo goood - the meat is kind of like lobster.
The octopus is already dead! I think you need to bash it to tenderise it because the meat is very tough. Nonetheless, it looked like a lot of work and I don't think I'll give that one a go.
Yep - last night I had chicken mince, ginger, garlic, scallions, lemongrass, a little rice wine, chinese five spice, and some maggi seasoning. Oh, and a bit of carrot - just because my food processor needed a bit more volume to get going. Everything was getting stuck up the sides and not moving. I hate it when that happens!
Edited to add: ok, really really going to get ready for work now!
Oh no we are making you late for work from across around the world!
How cool is that?
Wow your dumpling filling sounds a lot more interesting than mine. Hmm..I need to work on that. Next job is to create a veggie dumpling for the mini diva. At holiday time I want to be able to keep her interested in food and keep her away from sweets. Wish me luck.
We do have Moxie and the old-timers in my town can be seen with those bright orange cans all summer.
And now that you mention it, I've noticed that the people of Boston have a unique colloquial language and their own accent. So interesting!
Orange cans would be new to me. I have only seen bottles.
Yes unique and interesting! Sometimes I need a translator but that is ok. They sure like to be unique up there.
I just put a Butternut Squash in the oven. Any suggestions for what to do with this?
Throw me some ideas delicious people!
Corkey
11-27-2012, 06:48 PM
I just put a Butternut Squash in the oven. Any suggestions for what to do with this?
Throw me some ideas delicious people!
lite brown sugar n buttah!
I just put a Butternut Squash in the oven. Any suggestions for what to do with this?
Throw me some ideas delicious people!
Sour light cream and chives!
TimilDeeps
11-27-2012, 07:55 PM
lite brown sugar n buttah!
Once you get it out of the oven, slather it on a cracker. Top it with a sliver of a nice mild white cheese, then top that with a dollop of blueberry cobbler.
Gemme
11-27-2012, 08:47 PM
<-----------------Check the location ;), although not a native. I'm always "fixing to" do something, too.
I've been trying to just buy some lemons and cut up a wedge, and I try to order water with lemon in restaurants. I can sympathize with your sister; I'm trying to break a pop habit (did a Southernism pop out there?) and it's not easy! So police away ;).
The greatest soul food I have ever had was in a place that by appearance, was the diviest dive of divedom in a divey neighborhood. Don't judge a book by its cover (usually)!
No, no, nooooooooo!
You are likely getting far more than you bargained for with that lemon (besides, lemons are a diuretic..good for when you've consumed too much salt and the retention is crazy wild...see here (http://www.livestrong.com/article/555583-does-drinking-hot-water-lemons-make-you-urinate-more/)).
Linky loo (http://www.snopes.com/medical/toxins/lemon.asp)
Once you get it out of the oven, slather it on a cracker. Top it with a sliver of a nice mild white cheese, then top that with a dollop of blueberry cobbler.
Hiya TD, Welcome to the thread!
Well that is a very creative interpretation there. Blueberry cobbler would be great. Wish I had some!
No, no, nooooooooo!
You are likely getting far more than you bargained for with that lemon (besides, lemons are a diuretic..good for when you've consumed too much salt and the retention is crazy wild...see here (http://www.livestrong.com/article/555583-does-drinking-hot-water-lemons-make-you-urinate-more/)).
Linky loo (http://www.snopes.com/medical/toxins/lemon.asp)
Hi Gemme!
I have never seen this information before. Thanks for posting it! Wow just think of how many sports drinks use powdered lemon as the citric acid base. Fascinating.
http://sphotos-b.xx.fbcdn.net/hphotos-prn1/c0.0.300.300/p403x403/14282_544484715565482_852805571_n.jpg
OK Chili Heads - The Holidays are here so check this out
ChiliMonster.com (http://chilemonster.com/)
Oh for pete's sake! Help me! I've made 48 Hour Bone Broth and I can't stop drooling!! This stuff is like crack!
So. There was broth leftover from the chicken soup... even after Gryph had seconds and I had thirds. :blush: It made a nice base for rice and veggies, which we polished off for supper. The next batch of 48 Hour Bone Broth cooked down tonight, and so help me, it MADE me drool again! So I turned the crockpot off, and strained the broth. The bones crumbled at the touch of a finger--guess that vinegar makes a big difference--and I ended up with four cups of really rich broth, so I threw in 2 cups of rice, a pound of mixed corn and carrots, some Mexican seasonings, the rest of the chicken (cut small), and an avocado.
When I put the rice on to cook I said to Gryph, in all seriousness, "I need to buy more chickens, I'm out of bones."
And when Gryph said, most reasonably, "Friday," which is, after all, payday... I pouted because I don't wanna wait.
I think I might buy beef bones this time, and see what happens with them.
Or yanno... a couple more roasted chickens.
I'm drooling again.
Did I mention that I don't drool? It's against my religion... well, it was against my religion... help me; this stuff is like crack!
Good Morning Delicious People!!
OMG starting my day sipping coffee and reading the "Adventures of lil bit and the Salivationisms of Bone Broth" is just, priceless.
As if the full Moon in Gemini was not enough to make me happy, here we have the start of a great book unfolding before us.
Cath darlin, have you considered that this may be a sign from the universe that you could open up shop making soup? Not sure if you would actually want to, but you sure could! Any stock that is that good, would draw a crowd.
Last night I roasted a Butternut squash, simple right?
Oh no I had to stay outside looking at the moon and overcook the squash. Something about the Moon in the desert that is so intoxicating and this moon is especially gorgeous.
Maybe if I had been using my common sense (ya think?) I would have set an alarm on my phone. Anyway...It is not a total loss just dried out a lot more than I wanted.
Have a delicious day everyone!
Helloooooooooooooooooooo Delicious people!
What are yall up to?
Any good foodie stories from today?
Helloooooooooooooooooooo Delicious people!
What are yall up to?
Any good foodie stories from today?
It's 11:45 am on Thursday and I'm thinking about lunch.
There are a few options here on campus... I'm thinking of going for the 2 pieces of pizza for $3.00 option might be the way to go today. It's good value!
It's 11:45 am on Thursday and I'm thinking about lunch.
There are a few options here on campus... I'm thinking of going for the 2 pieces of pizza for $3.00 option might be the way to go today. It's good value!
Ooooh Pizza.
What kind of pizza toppings do you like?
Here is a question for everyone...what is the best pizza that you ever had?
What is the most creative combinations of ingredients on a pizza that you have ever had?
ruffryder
11-28-2012, 08:12 PM
Hello deliciousness!!
I never had butternut squash and I feel I'm missing out! I like zucchini in a stir fry with some corn and onion and tomato..
Speaking of lemons, some people don't get lemon wedges at restaurants in their drinks because they wonder how many hands have touched the lemon. :blink: Others talk about the "touchdown" of water pitchers and how restaurants and waiters/waitresses go with one pitcher and "touchdown" on hundreds of customers glasses passing germs. The alternative, a bottled water?
What are yall up to?
Any good foodie stories from today?
Sleep and work for me. I woke up late afternoon and made some bacon (my fav!) and some chocolate chip pancakes. mmmm.
Hello deliciousness!!
I never had butternut squash and I feel I'm missing out! I like zucchini in a stir fry with some corn and onion and tomato..
Speaking of lemons, some people don't get lemon wedges at restaurants in their drinks because they wonder how many hands have touched the lemon. :blink: Others talk about the "touchdown" of water pitchers and how restaurants and waiters/waitresses go with one pitcher and "touchdown" on hundreds of customers glasses passing germs. The alternative, a bottled water?
Sleep and work for me. I woke up late afternoon and made some bacon (my fav!) and some chocolate chip pancakes. mmmm.
Hey ruff!
Bottled water is cleaner than water pitchers that touch glasses but a properly trained staff is not going to be making the pitcher come into contact with the rim of the glass. My larger concern is that tap water is contaminated in so many places and we can never be sure if a restaurant has an RO filter or some other filtration device.
You should try Butternut squash sometime. I bet you will like it.
ruffryder
11-28-2012, 08:24 PM
Ooooh Pizza.
What kind of pizza toppings do you like?
Here is a question for everyone...what is the best pizza that you ever had?
What is the most creative combinations of ingredients on a pizza that you have ever had?
Some of the best pizza I have had is brick oven and wood fire pizza. One place in WA I went to, don't remember the name... and recently in St Augustine FL at Carmelo's Marketplace (http://carmelosmarketplace.com/pizza.html). It's from a Sicilian family recipe. They use fresh ingredients and deli meats and cheeses. The slices are huge and soo delicious! I like plain ol Pepperoni and lots of cheese! I also like a hawaiian pizza and discovered I like spinach too.
Right now I am watching my bff make "starch soup".
I am afraid. This one does not cook.
At all.
Maybe boiling water.
Maybe.
Maybe not.
Microwaving is "cooking".
Ooooh Pizza.
What kind of pizza toppings do you like?
Here is a question for everyone...what is the best pizza that you ever had?
What is the most creative combinations of ingredients on a pizza that you have ever had?
I love anything seafood :)
I think one of my favourites was a prawn, baby spinach, camembert and avocado pizza I had once in Melbourne. I thought that was a pretty creative combination.
Some of the best pizza I have had is brick oven and wood fire pizza. One place in WA I went to, don't remember the name... and recently in St Augustine FL at Carmelo's Marketplace (http://carmelosmarketplace.com/pizza.html). It's from a Sicilian family recipe. They use fresh ingredients and deli meats and cheeses. The slices are huge and soo delicious! I like plain ol Pepperoni and lots of cheese! I also like a hawaiian pizza and discovered I like spinach too.
Wood fire pizzas just add that lovely smokiness. Yum. Actually another cafe on campus does wood fire pizzas... hmmm, now I have a dilemma!
Right now I am watching my bff make "starch soup".
I am afraid. This one does not cook.
At all.
Maybe boiling water.
Maybe.
Maybe not.
Microwaving is "cooking".
Hmmm. Sun, is this soup for eating? It sounds like a recipe for glue!
Cath darlin, have you considered that this may be a sign from the universe that you could open up shop making soup? Not sure if you would actually want to, but you sure could! Any stock that is that good, would draw a crowd.
Ohhhh no, Sun, if I tried to do this on purpose it would mess up, lol... it's much better if I just cook for Gryph... who, by the way, is not addicted to 48 Hour Bone Broth and it makes me sad because he honestly is losing his sense of smell. He likes the food I cook but he doesn't smell the cooking scents anymore.
I mourn for your butternut squash, btw. Glad it didn't char. I walked away from quesadillas tonight *eyeroll* like I couldn't have predicted what was gonna happen there if I'd just thought about it, eh? But Gryph came home and I completely spaced what I was doing. :blush:
I think that wood fired pizza is the best. Baking it is a challenge though because a few seconds too long and *poof* fire pizza.
For me artichoke hearts, roasted red peppers and goat cheese ranks #1.
#2 Spinach, calamata olives, tomato, feta
#3 NY style plain cheese pizza. Old skool.
Wood fire pizzas just add that lovely smokiness. Yum. Actually another cafe on campus does wood fire pizzas... hmmm, now I have a dilemma!
Hmmm. Sun, is this soup for eating? It sounds like a recipe for glue!
The soup was sweet potato with sweet potato tater tots floating on top.
Suffice to say, that it is what it is. lol
My bff is Aspy and this soup is called Starch Soup. Makes perfect sense.
Ohhhh no, Sun, if I tried to do this on purpose it would mess up, lol... it's much better if I just cook for Gryph... who, by the way, is not addicted to 48 Hour Bone Broth and it makes me sad because he honestly is losing his sense of smell. He likes the food I cook but he doesn't smell the cooking scents anymore.
I mourn for your butternut squash, btw. Glad it didn't char. I walked away from quesadillas tonight *eyeroll* like I couldn't have predicted what was gonna happen there if I'd just thought about it, eh? But Gryph came home and I completely spaced what I was doing. :blush:
Oh lordy poor Gryph!
Too bad we cant upload aroma huh.
I rescued the butternut squash. After some hot water, butter and brown sugar it was fine.
What became of your Quesadillia's?
What became of your Quesadillia's?
Quick flip out of the skillet, opened them up and cut off the burnt halves. I ate the unburnt halves... but the kitchen still smells faintly burnt, hours later. (And now I'm gonna have to get the burnt residue out of my cast iron skillet, too.)
Glad you rescued the butternut. It's my favorite squash, although yellow summer squash runs it a close second!
Quick flip out of the skillet, opened them up and cut off the burnt halves. I ate the unburnt halves... but the kitchen still smells faintly burnt, hours later. (And now I'm gonna have to get the burnt residue out of my cast iron skillet, too.)
Glad you rescued the butternut. It's my favorite squash, although yellow summer squash runs it a close second!
Did I mention that I cant find good cast iron that is made in the USA? I have looked and looked. So frustrating.
The Butternut is my favorite too. A friend makes Spaghetti squash baked, scooped out, mixed with some canned plum tomatoes that have been blenderized (its late, you get the picture) then she pours the mixture in a baking dish, tops with shredded mozzerella and bakes. Good stuff.
Acorn squash is my second favorite. I love it. I cut it in half, scoop out the seeds then bake in a baking dish that I have filled with an inch of water. Cover with aluminum foil and bake for about 40 mins @ 350. Saute' some sweet onions, scoop out the squash, mix in the onions, a little nutmeg (very little) brown sugar, butter, salt and pepper. Makes a nice warm side dish on a cold winter night.
Quesadillias...Aye..a staff favorite at work this summer. I burnt out on them. Ha.
Yeah...I burnt out on a few things this summer. Eggs too.
Never made so many omelettes in all of my days.
Gráinne
11-29-2012, 12:43 AM
Way off the topic, but I'm watching Kitchen Nightmares online, and keep thinking that even I could cook better than some of those chefs-and my cooking isn't anything to write home about.
I also keep hoping Sun doesn't spew profanities and scream all over her kitchen ;). Ramsey's so unpleasant, but I guess a great chef.
Way off the topic, but I'm watching Kitchen Nightmares online, and keep thinking that even I could cook better than some of those chefs-and my cooking isn't anything to write home about.
I also keep hoping Sun doesn't spew profanities and scream all over her kitchen ;). Ramsey's so unpleasant, but I guess a great chef.
No I have never raised my voice in a kitchen and Professionals do not behave as Ramsey does. It is considered very poor behavior to yell and insult other Chefs, cooks, staff or servers. What you are seeing there is sensationalism for the sake of TV.
Sadly, that behavior gives some of us a bad rep. The business is very high pressure so Chef's need to be able to keep it together and stay calm under pressure. Those that cant do that run chaotic kitchens, lose staff and have unhappy workers. Who wants to eat food that comes with that kind of energy?
Gráinne
11-29-2012, 01:29 AM
No I have never raised my voice in a kitchen and Professionals do not behave as Ramsey does. It is considered very poor behavior to yell and insult other Chefs, cooks, staff or servers. What you are seeing there is sensationalism for the sake of TV.
Sadly, that behavior gives some of us a bad rep. The business is very high pressure so Chef's need to be able to keep it together and stay calm under pressure. Those that cant do that run chaotic kitchens, lose staff and have unhappy workers. Who wants to eat food that comes with that kind of energy?
Not I, for sure. If I were a chef, and had to work under that man, I'd have an ulcer within a week. I also believe that the negative energy from the kitchen "seeps" out into the restaurant itself.
I hope you didn't take it that I thought you were like that :(. You always come across as very Zen here, your staff must love you. It's just not necessary to yell and scream profanities to be a leader.
Rather have one of my world-class peanut butter sandwiches in happiness, than some food I can't even pronounce in stress.
Did I mention that I cant find good cast iron that is made in the USA? I have looked and looked. So frustrating.
I invested in some vintage Griswold and Wagner cast iron skillets. Australia doesn't have the same wonderful heritage as the U.S. where cast iron is concerned, so I got them shipped all the way from the U.S. via Ebay.
It was expensive, but as I said before, it was an investment. I expect to be cooking with them for a very long, long time and pass them on to Bek one day. Besides, it was still less than a brand new Le Creuset skillet from a local department store, and many will say superior quality, so I still feel like I got a great deal. Plus, I am never going to have to send another useless two year old teflon coated non stick frypan to landfill ever again. I am really excited about that!!
I researched it up and down all over the place. Here is a good discussion:
http://chowhound.chow.com/topics/615264
I cherish the two skillets I have and love cooking with them. Maybe one day I will buy myself some more :)
Not I, for sure. If I were a chef, and had to work under that man, I'd have an ulcer within a week. I also believe that the negative energy from the kitchen "seeps" out into the restaurant itself.
I hope you didn't take it that I thought you were like that :(. You always come across as very Zen here, your staff must love you. It's just not necessary to yell and scream profanities to be a leader.
Rather have one of my world-class peanut butter sandwiches in happiness, than some food I can't even pronounce in stress.
Hi gui,
The Chefs that I admire and who seem to be really good at what they do are mellow people. No, I did not think that you thought I was a crazy screaming Chef..but hey anything is possible right? ;)
Truly, I believe in professional etiquette in a professional kitchen.
For me, most of all I believe in putting positive energy into the food. There were some years earlier in my life when I set up hot meal programs for homebound people with AIDS and I would intentionally meditate on how the food had healing energy. It was vital to me that everyone who came into contact with the food, even those who delivered it, had positive energy and were operating out of a place of love. Someone poked fun at my "new age" spirituality and gave me an eye roll, then I knew I was on the right track. But I really feel that it is the only way to be in service to each other on this planet, when so many need healing. If we feed one another during times of illness, we find many pathways to wellness. Those early experiences informed my future in cooking.
For me the earth mother/Goddess/Spirit of life are all one energy, and I believe many are called to help humanity to come back to an earth centered relationship with food.
About 15 years ago I had the pleasure of meeting Alice Waters of Chez Panisse in Berkeley (http://www.chezpanisse.com/intro.php)for the first time. I was and still am a huge fan. A groupie even. That was like being a musician and meeting a rock star. There are no words to describe how much I admire this woman. What struck me was how happy she is. How calm, peaceful and unassuming she is. Alice has a smile that is so charming and a demeanor that makes people want to be around her. Back in the 1970's Alice revolutionized the culinary scene in the San Francisco bay area with her farm to table, local, organic cuisine and since that time Chez Panisse has consistently ranked as one of the best restaurants in America. Originally an art history major, when Alice studied in Paris as a university student she found herself spending more time in the Parisian cafe's than in the classroom. The rest is history. Her kitchen in Berkeley is like a sanctuary, it is no wonder that she is so successful.
So you could say that Ramsey is the opposite of everything that I believe in.
For anyone that wants to expand their knowledge of classical French techniques in cooking, Julia Childs book, Mastering the Art of French Cooking is a great place to start. Learn to make a souffle without the attitude.
I invested in some vintage Griswold and Wagner cast iron skillets. Australia doesn't have the same wonderful heritage as the U.S. where cast iron is concerned, so I got them shipped all the way from the U.S. via Ebay.
It was expensive, but as I said before, it was an investment. I expect to be cooking with them for a very long, long time and pass them on to Bek one day. Besides, it was still less than a brand new Le Creuset skillet from a local department store, and many will say superior quality, so I still feel like I got a great deal. Plus, I am never going to have to send another useless two year old teflon coated non stick frypan to landfill ever again. I am really excited about that!!
I researched it up and down all over the place. Here is a good discussion:
http://chowhound.chow.com/topics/615264
I cherish the two skillets I have and love cooking with them. Maybe one day I will buy myself some more :)
Wow Ursy you did well. Ok I should have checked with you before I drove myself mad searching for these things. But really, I wanted to be able to see the cast iron skillet, touch it, feel it. That is one of those weird things with me, I really want to be able to handle the item if I am going to take it home. So I guess I had ruled out mail order but am now rethinking this.
My Dad had an awesome skillet that he cherished and I assumed that I would inherit this when he died. That never happened. That is a whole other story. When I started trying to learn to cook Filipino food, I realized how much I needed a cast iron skillet for frying fish, but had long been discouraged by trying to find one. Ok, ebay it is.
As for Le Cruest, I believe that every serious cook should have at least one piece in their collection. I am madly in love with the line. If I had to have just one piece it would be a round dutch oven. Though I love my stock pot too and use it for soup. The dutch oven is perfect for braising.
This is the one that I would suggest:
http://www.surlatable.com/images/Cookware/subcats/cw_indigo_dutch_slot1.jpg
It will last for generations.
A friend said "Oh those are too expensive"
I replied, "really? How much did you pay for your iphone?"
I invested in some vintage Griswold and Wagner cast iron skillets.
I love mine even though they're only Lodge--I think Griswold and Wagner must be awesome! Someday I will find some.
It will last for generations.
A friend said "Oh those are too expensive"
I replied, "really? How much did you pay for your iphone?"
Nothing like a good dose of perspective, eh? :cheesy:
I love mine even though they're only Lodge--I think Griswold and Wagner must be awesome! Someday I will find some.
For me, only American cast iron will do the trick. Call me a snob, but there are too many mixed metals coming out of China. They even put lead into the steel that they sold the people reconstructing the Bay Bridge in CA, so after retrofitting the welds did not hold and the bridge started to fall apart. Nice. So no, I do not trust my cookware to just anyone.
Nothing like a good dose of perspective, eh? :cheesy:
Seriously! The cost of an iphone now makes Le Crueset look like a bargain.
Corkey
11-29-2012, 03:11 PM
Kalua Pig: This is a local favorite that traditionally involved digging a pit and slow cooking an entire pig inside, but there are modern options that conveniently just involve an oven or crock pot. Here is an oven recipe. Although it is simple, it takes a long time to cook, but the results will be worth it.
Ingredients
Pork Butt (Boston Butt) or Pork Shoulder Bone-In
Couple of Tbsp Hawaiian Salt or Kosher Salt for rub
2 Tbsp Liquid Smoke
6 Ti Leaves to wrap pork
Cooking Instructions
Preheat oven to 250 degrees. Prep Ti Leaves by removing the spines of the leaves. Cut some slits in pork, about 1 in. Rub Pork with salt and make sure to put some salt in the slits. Add 2 Tbsp of liquid smoke over pork. Wrap pork with Ti Leaves and tie closed. Place in Roasting Pan and top with aluminum foil tightly. Bake in oven 10-12 hours at 250. Pork will steam in its own liquid in the roasting pan. When complete let pork rest for 30-60 minutes. Open foil, unwrap Ti Leaves and pull pork. You can serve the pork over white rice and/or you can mix the pork with some steamed cabbage.
Anybody got any Ti leaves????
Ooooh Pizza.
What kind of pizza toppings do you like?
Here is a question for everyone...what is the best pizza that you ever had?
What is the most creative combinations of ingredients on a pizza that you have ever had?
I heart pizza.
I enjoy making my own really-- my favourite toppings are all just depending on my mood of the pizza. I like making...
1. a BBQ chicken with red onions and cilantro
2. meatball, marinana (that I make in 20 min), fresh basil, with mozz.
3. artichoke hearts, calmative olives, basil, roasted peppers, spinach, feta cheese, parm on a pesto.
4. roasted garlic, spinach, parm/mozz, with o/o
and my favourite place here in ABQ is Pizza by the Slice-- they make some killer thin sliced pizza with some really great green chili. MMM.
Hello deliciousness!!
I never had butternut squash and I feel I'm missing out! I like zucchini in a stir fry with some corn and onion and tomato..
Speaking of lemons, some people don't get lemon wedges at restaurants in their drinks because they wonder how many hands have touched the lemon. :blink: Others talk about the "touchdown" of water pitchers and how restaurants and waiters/waitresses go with one pitcher and "touchdown" on hundreds of customers glasses passing germs. The alternative, a bottled water?
Sleep and work for me. I woke up late afternoon and made some bacon (my fav!) and some chocolate chip pancakes. mmmm.
There was a 20/20 that just showed about the worst places in resturants that have the most bacteria and 1 of them was lemons. The number 1 place of worst was the menu --just something to think about.
[B][COLOR="Navy"]I think that wood fired pizza is the best. Baking it is a challenge though because a few seconds too long and *poof* fire pizza.
For me artichoke hearts, roasted red peppers and goat cheese ranks #1.
#2 Spinach, calamata olives, tomato, feta
#3 NY style plain cheese pizza. Old skool.
YUM!
Did I mention that I cant find good cast iron that is made in the USA? I have looked and looked. So frustrating.
The Butternut is my favorite too. A friend makes Spaghetti squash baked, scooped out, mixed with some canned plum tomatoes that have been blenderized (its late, you get the picture) then she pours the mixture in a baking dish, tops with shredded mozzerella and bakes. Good stuff.
Acorn squash is my second favorite. I love it. I cut it in half, scoop out the seeds then bake in a baking dish that I have filled with an inch of water. Cover with aluminum foil and bake for about 40 mins @ 350. Saute' some sweet onions, scoop out the squash, mix in the onions, a little nutmeg (very little) brown sugar, butter, salt and pepper. Makes a nice warm side dish on a cold winter night.
Quesadillias...Aye..a staff favorite at work this summer. I burnt out on them. Ha.
Yeah...I burnt out on a few things this summer. Eggs too.
Never made so many omelettes in all of my days.
I LOVE squash-- I get so excited when the leaves start to change because I know its squash season. I just bought 2 butternuts and a spaghetti squash-- mmm.
Wow Ursy you did well. Ok I should have checked with you before I drove myself mad searching for these things. But really, I wanted to be able to see the cast iron skillet, touch it, feel it. That is one of those weird things with me, I really want to be able to handle the item if I am going to take it home. So I guess I had ruled out mail order but am now rethinking this.
My Dad had an awesome skillet that he cherished and I assumed that I would inherit this when he died. That never happened. That is a whole other story. When I started trying to learn to cook Filipino food, I realized how much I needed a cast iron skillet for frying fish, but had long been discouraged by trying to find one. Ok, ebay it is.
As for Le Cruest, I believe that every serious cook should have at least one piece in their collection. I am madly in love with the line. If I had to have just one piece it would be a round dutch oven. Though I love my stock pot too and use it for soup. The dutch oven is perfect for braising.
This is the one that I would suggest:
It will last for generations.
A friend said "Oh those are too expensive"
I replied, "really? How much did you pay for your iphone?"
Last christmas, my mother-in-law got us this kind of dutch oven and its orange/red and we LOVE it. My honey makes this great Trinidadian Chicken Stew w/ citrus rice-- OMG! YUM!
Kalua Pig: This is a local favorite that traditionally involved digging a pit and slow cooking an entire pig inside, but there are modern options that conveniently just involve an oven or crock pot. Here is an oven recipe. Although it is simple, it takes a long time to cook, but the results will be worth it.
Ingredients
Pork Butt (Boston Butt) or Pork Shoulder Bone-In
Couple of Tbsp Hawaiian Salt or Kosher Salt for rub
2 Tbsp Liquid Smoke
6 Ti Leaves to wrap pork
Cooking Instructions
Preheat oven to 250 degrees. Prep Ti Leaves by removing the spines of the leaves. Cut some slits in pork, about 1 in. Rub Pork with salt and make sure to put some salt in the slits. Add 2 Tbsp of liquid smoke over pork. Wrap pork with Ti Leaves and tie closed. Place in Roasting Pan and top with aluminum foil tightly. Bake in oven 10-12 hours at 250. Pork will steam in its own liquid in the roasting pan. When complete let pork rest for 30-60 minutes. Open foil, unwrap Ti Leaves and pull pork. You can serve the pork over white rice and/or you can mix the pork with some steamed cabbage.
Anybody got any Ti leaves????
This sounds awesome!
But what are Ti leaves? anything like banana leaves?
I enjoy cooking fish in banana leaves.
OH and HI btw-- I've been so bleeping busy with school this week -- I have 4 tests, 1 final tomorrow, and working on putting a resume together as well.
We made meatballs yesterday and had subs-- very tasty.
Now I move on to other threads I've missed in the past few days, sip some tea, and start studying again. Hope all my foodie friends are doing wonderful today.
Best. :tea:
Corkey
11-29-2012, 03:49 PM
http://cdn.comps.fotosearch.com/comp/CSP/CSP873/ti-plant_~k8733680.jpg
Ti leaves...
what kind of flavour do Ti leaves bring to the pork?
anything you can compare it to?
Gráinne
11-29-2012, 04:00 PM
Ooooh Pizza.
What kind of pizza toppings do you like?
Here is a question for everyone...what is the best pizza that you ever had?
What is the most creative combinations of ingredients on a pizza that you have ever had?
Not so much toppings (I don't like anything but pepperoni), but where:
When we had money in college, we went to Adriatico's in Cincinnati.
(Domino's was for when we were poor; i.e. every other week other than allowance week ;)).
This was the pizza place we always ordered from when I was a girl: http://www.compolastastypizza.com/default.html
I remember the father and mother well, and now his daughter and her husband run it. I always go there when I'm back in Cleveland :).
Corkey
11-29-2012, 04:07 PM
what kind of flavour do Ti leaves bring to the pork?
anything you can compare it to?
Taro, is as close as I can get. Sweet...
WolfyOne
11-29-2012, 05:11 PM
I watched this video and now I want to share it here
Yummy, yummy, yummy and simple to make
http://www.hispanickitchen.com/video/choquito-chocolate-coconut-eggnog
https://sphotos-a.xx.fbcdn.net/hphotos-ash4/403108_10151560858877222_73534305_n.png
Sun, Catie, anyone else who is interested in Griswold or Wagner cast iron pieces, I recommend the Wagner and Griswold Society - http://www.wag-society.org/
They are passionate about their stuff, and can steer you clear of fakes on Ebay. You can learn a lot from them, and if you would like to actually feel and touch before you buy, maybe there are members near you who are selling things. You learn a lot from the forums, but there are parts of the forums where you need to become a member of WAGS to view them.
Some of them get their cast iron in big lots, keep the rare ones and sell off the rest. You don't have to pay much for a piece you're going to cook with, it doesn't have to be very rare and in mint condition as far as I'm concerned. If it's been well used, it's been well loved. Just remember to check that it sits flat and there are no cracks. Plus I believe that a WAGS member wouldn't steer you wrong, their reputation depends on it!
This is the one that I would suggest:
http://www.surlatable.com/images/Cookware/subcats/cw_indigo_dutch_slot1.jpg
I just love the colour of that one.
I'm actually very interested in the doufeu that Le Creuset makes.
You put ice in the top, and it keeps the lid a bit cooler so that the steam condenses and drips down on the food, keeping it moist.
http://media.mathon.fr/Images/Produitsv2/358x358/21382_0_0_-Le%20Creuset-Cocotte-Ovale-Doufeu-4-5L-Noire.jpg
Whatever I get, I hope to get a black or dark coloured one because I'd like to use it in the solar cooker that I hope to buy one day.
I'm all about the green and sustainable these days :)
(Just have to sell the house and downsize before I can afford it, so send good house-selling prayers and thoughts if you can, I'd appreciate it muchly) xx
I heart pizza.
I enjoy making my own really-- my favourite toppings are all just depending on my mood of the pizza. I like making...
1. a BBQ chicken with red onions and cilantro
2. meatball, marinana (that I make in 20 min), fresh basil, with mozz.
3. artichoke hearts, calmative olives, basil, roasted peppers, spinach, feta cheese, parm on a pesto.
4. roasted garlic, spinach, parm/mozz, with o/o
and my favourite place here in ABQ is Pizza by the Slice-- they make some killer thin sliced pizza with some really great green chili. MMM.
There was a 20/20 that just showed about the worst places in resturants that have the most bacteria and 1 of them was lemons. The number 1 place of worst was the menu --just something to think about.
This is a problem because there are laws that require food handlers to wear latex or vinyl gloves. If you are dining out and you see anyone handling food with bare hands, call a Manager right away and complain. If a bartender or cocktail server is not wearing gloves they need to use tongs. This is not optional this is the law. There are so many ways to make people sick in the food industry that we as consumers need to call people out on bad practice. As for menu's ok, that is a really disgusting concept that a menu can be filthy, but I can see where that would happen. Carry Purell or something like this and wash your hands everyone. Take no chances. There is too much bacteria out there.
Last christmas, my mother-in-law got us this kind of dutch oven and its orange/red and we LOVE it. My honey makes this great Trinidadian Chicken Stew w/ citrus rice-- OMG! YUM!
Oh lucky you! Throw us a recipe!
Do you have the red/orange "Flame" color? I love that collection. That was a tough choice for me when it came to color but I went with the indigo blue because it looks so French country authentic. Red is hard to resist though.
This sounds awesome!
But what are Ti leaves? anything like banana leaves?
I enjoy cooking fish in banana leaves.
Ti leaves are hard to find! Banana leaves can be hard to find in some places too. I believe that the Ti plant is smaller than a Banana tree but then again I have seen some small Banana tree's on the islands so I guess it all depends on the species of the tree.
OH and HI btw-- I've been so bleeping busy with school this week -- I have 4 tests, 1 final tomorrow, and working on putting a resume together as well.
We made meatballs yesterday and had subs-- very tasty.
Now I move on to other threads I've missed in the past few days, sip some tea, and start studying again. Hope all my foodie friends are doing wonderful today.
Best. :tea:
Hey don't be a stranger! We have important foodie business to handle here ;)
Good luck with your studies ahk!
Taro, is as close as I can get. Sweet...
Dude open a cafe'! You are killing me with your good cooking. Yup Kalua Pig is about as far from Turkey as you can get!
Taro can be substituted and is interesting because it sort of melts a little. But if you wrap the pork in Taro and then Banana you will get that firm outer layer, it will hold in moisture and get you a little closer to the Ti flavor.
Seems like Ti leaves are really hard to find here.
I have used this company for other items but have not checked it for Ti leaves. However, if I want something I get on the phone with the vendor and have them go and get it for me. Usually they are happy to help.
Hawaiian Food Online (http://www.hawaiianfoodonline.com/index.cfm)
Corkey
11-29-2012, 06:00 PM
Dude open a cafe'! You are killing me with your good cooking. Yup Kalua Pig is about as far from Turkey as you can get!
Taro can be substituted and is interesting because it sort of melts a little. But if you wrap the pork in Taro and then Banana you will get that firm outer layer, it will hold in moisture and get you a little closer to the Ti flavor.
Seems like Ti leaves are really hard to find here.
I have used this company for other items but have not checked it for Ti leaves. However, if I want something I get on the phone with the vendor and have them go and get it for me. Usually they are happy to help.
Hawaiian Food Online (http://www.hawaiianfoodonline.com/index.cfm)
They haz mah favorite coffee!!!!! No cafe for me, I can't stand that long LOL
I watched this video and now I want to share it here
Yummy, yummy, yummy and simple to make
Wolfy! Oh wow you just took me on a trip back to Puerto Rico, thank you. My Mom is from the Island and the family makes Coquito (http://latinfood.about.com/od/beverages/r/coquito.htm), which we all love. This is a very creative interpretation using chocolate.
How cool. Choquito.
Cute.
Love that Daisy.
They haz mah favorite coffee!!!!! No cafe for me, I can't stand that long LOL
Recruit and Train!!
Geesh bro all that talent and no place of your own.
*sigh*
Corkey
11-29-2012, 06:09 PM
Recruit and Train!!
Geesh bro all that talent and no place of your own.
*sigh*
If I could hire you or Wb, then I'd think about getting a loan and do it.
Hey don't be a stranger! We have important foodie business to handle here ;)
Good luck with your studies ahk!
Thanks about studies-- I'm trying really hard not to be a stranger.
We have Cherry (http://cookware.lecreuset.com/cookware/content_colors_10151_-1_20002).
I just love the colour of that one.
I'm actually very interested in the doufeu that Le Creuset makes.
You put ice in the top, and it keeps the lid a bit cooler so that the steam condenses and drips down on the food, keeping it moist.
Whatever I get, I hope to get a black or dark coloured one because I'd like to use it in the solar cooker that I hope to buy one day.
I'm all about the green and sustainable these days :)
(Just have to sell the house and downsize before I can afford it, so send good house-selling prayers and thoughts if you can, I'd appreciate it muchly) xx
Good luck with the sale of the house Ursy. With all of the good energy that you 3 put into the home it will surely sell.
The condensation of steam was not a problem for me with the Dutch oven but whatever seems a better fit for you makes sense.
What kind of temperatures can you get up to with the solar cooking that you are interested in? I am taking a good hard look at the solar industry right now for another reason entirely and am impressed with how many people are reporting smooth sailing with new solar systems that are not only providing electricity but generating more than they need. So power goes back to the grid. Fascinating.
Citrus Rice:
75g sliced almonds
1L low-sodium chicken stock
1/2 tsp salt
2 tbsp extra-virgin olive oil
380g brown basmati rice, rinsed
1 handful chopped fresh flat-leaf parsley
1 medium orange, zested
1 lemon, zested
125g thinly sliced green onions
For the vinaigrette:
Vinaigrette:
8 tbsp extra-virgin olive oil
4 tbsp fresh orange juice
3 tbsp fresh lemon juice (about 1 lemon)
2 tbsp soy sauce
1 tbsp honey
1 1/2 tsp ground cumin
Salt and freshly ground black pepper
How to make Citrus rice salad
1) For the Rice Salad: Place an oven rack in the centre of the oven. Preheat the oven to 180°C, gas mark 4. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes.
2) In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and half the almonds. Toss well.
3) For the vinaigrette: In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.
4) Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.
~~
I'll ask honey about her other recipe -- Be back in a few hours.
If I could hire you or Wb, then I'd think about getting a loan and do it.
If you want to do something in CA hit me up in PM, I am talking to someone about a partnership for a future venture and you may be interested in that as well. Another buddy of mine wants to put a food truck on the road in CA and do some of the foods that we seem to have in common.
This economy sucks but, there is still room for creative foodies to make a go of it. Even when times are rough, people love good food. So, as I see it, this is as good a time as any to get into the food biz.
Thanks about studies-- I'm trying really hard not to be a stranger.
We have Cherry (http://cookware.lecreuset.com/cookware/content_colors_10151_-1_20002).
Uh you got sucked into the delicious thread.
We are all responsible for pulling you away from your studies.
[*note failed codependent self work*]
Ok the thread is responsible.
It is a magnet.
I set my laptop on the kitchen counter and while I am doing a few different
chores around the house, I keep getting a magnetic pull back to this thread. lol
adding...the Cherry is a nice color.
Uh you got sucked into the delicious thread.
We are all responsible for pulling you away from your studies.
[*note failed codependent self work*]
Ok the thread is responsible.
It is a magnet.
I set my laptop on the kitchen counter and while I am doing a few different
chores around the house, I keep getting a magnetic pull back to this thread. lol
adding...the Cherry is a nice color.
Very true-- but its not only because its about food, its about the people that are in it. :koolaid:
For sure-- leaving now. :|
Not so much toppings (I don't like anything but pepperoni), but where:
When we had money in college, we went to Adriatico's in Cincinnati.
(Domino's was for when we were poor; i.e. every other week other than allowance week ;)).
This was the pizza place we always ordered from when I was a girl: http://www.compolastastypizza.com/default.html
I remember the father and mother well, and now his daughter and her husband run it. I always go there when I'm back in Cleveland :).
I almost missed this post. Though I try to reply to everyone I do realize that sometimes I fail at that. Yall are just too interesting for me to keep up with ;)
Seems that a lot of smaller family businesses are going out while new ones are coming in. I posted recently that in my hometown I was shocked to see how many businesses are still in business after 20 years. Some for 30, 40, 50 years. That is a long time for a business.
Domino's ooooohhh if it were not for campus business what would they do?
Because really at 3am does anyone really care?
Anybody got any Ti leaves????
Oh my, I haven't thought about ti leaves since my college roommate had a plant.......um... 2/3 of my lifetime ago.... holy cra--err, I mean, holy cats! :|
What kind of temperatures can you get up to with the solar cooking that you are interested in?
The best I've seen in the US so far is 250 F. It's the equivalent of a crockpot set on high, whether it's commercially made or homemade. I keep planning to make one but somehow I just never get past the "collecting materials" stage. Then I get frustrated and throw all the materials in the recycle bin and six months later I start all over. :cheesy:
I'll be interested to see if Ursy's experience is different.
Oh by the way, I finally got out for a fish taco today. And a ceviche tostada.
Some fire roasted jalepenos and spicy salsa verde...Yum.
spritzerJ
11-29-2012, 07:29 PM
salsa verde, pico de gallo.... drool
cinnamongrrl
11-29-2012, 07:53 PM
Oh by the way, I finally got out for a fish taco today. And a ceviche tostada.
Some fire roasted jalepenos and spicy salsa verde...Yum.
I found a place near my work that has fish tacos and fish burritos..... :|
I'm leery of trying them...sorry to say...I have...pre-conceived notions of how my food should be...I try to stray from my norm...but some things are harder to attempt than others... :blink:
I WANT to like seaweed salad for example....I hear it's great for iron....and mines gets very low....and it doesn't TASTE bad...it's just...the entire time I'm eating it...all I can think is....I"M EATING SEAWEED!!! But I can eat nori...so go figure...
JustLovelyJenn
11-29-2012, 08:08 PM
I have been reading through posts on here all day and this place is making me hungry. You all have such wonderful ideas and thoughts on food. I can't wait to see what happens next, and share a bit of my own kitchen magic...
WintergreenGem
11-29-2012, 08:18 PM
Frozen pomegranate seeds.
salsa verde, pico de gallo.... drool
Exactly...Mexican food..*sigh*
I am so easy. It's really all about the simple things in life.
I found a place near my work that has fish tacos and fish burritos..... :|
I'm leery of trying them...sorry to say...I have...pre-conceived notions of how my food should be...I try to stray from my norm...but some things are harder to attempt than others... :blink:
I WANT to like seaweed salad for example....I hear it's great for iron....and mines gets very low....and it doesn't TASTE bad...it's just...the entire time I'm eating it...all I can think is....I"M EATING SEAWEED!!! But I can eat nori...so go figure...
Now why are you leery of trying a fish taco?
You may like it. If you don't, that's ok too.
Seaweed salad is definitely not for everyone. I happen to love it but it took some getting used to at first. Remember that the source of our food chain is at the bottom of the sea. All of that cellular matter in the seaweed looks just like hemoglobin under a microscope, so go figure. If you feel good after you eat the seaweed salad you may come to appreciate it more.
When I first started eating sushi I was 15 and my Mom was trying to convince me that I would love it and I recall saying something like "Mom there is no way that I am going to like raw fish" and wow did I give her a hard time about it. Yet, it took her about 5 minutes to find a flavor profile that I would like and that turned out to be Tekka Maki and poof..I was a believer. So maybe seaweed salad is not for you but perhaps something like spinach steamed and tossed with soy sauce, rice vinegar, a dash of toasted sesame oil would be more your thing and you would get thr iron benefits.
cinnamongrrl
11-29-2012, 08:56 PM
Frozen pomegranate seeds.
I'm newly addicted to pomegranates. I hadn't thought of trying the seeds frozen! Thanks :) Also helps with getting them on sale (.99/piece) and not wanting to eat them all at once....good to know they will keep so I can buy in bulk when I see them for that price again :)
I have been reading through posts on here all day and this place is making me hungry. You all have such wonderful ideas and thoughts on food. I can't wait to see what happens next, and share a bit of my own kitchen magic...
Hi Jenn Welcome to the thread!
This thread will make you hungry. We need WARNING label.
We have a lot of talented cooks and dedicated foodies in here.
Please share some of your own favorites with us!
Frozen pomegranate seeds.
Hi WG!
What do you do with the pomegranate seeds?
i like raw fish over cooked fish. (go figure)
time to make dinner -- we are having something easy.
nachos w/ black beans, green chili, left over turkey, cheese topped off with greek yogurt, green onions, and diced avocados.
I'm newly addicted to pomegranates. I hadn't thought of trying the seeds frozen! Thanks :) Also helps with getting them on sale (.99/piece) and not wanting to eat them all at once....good to know they will keep so I can buy in bulk when I see them for that price again :)
Pomegranate juice is my thing. I've added it to marinade for chicken and I keep looking for ways to use it. Wish I could buy frozen pulp the same way that I can get mango or tamarind pulp.
That would probably require like a bazzillion pomegranates though.
cinnamongrrl
11-29-2012, 09:03 PM
Pomegranate juice is my thing. I've added it to marinade for chicken and I keep looking for ways to use it. Wish I could buy frozen pulp the same way that I can get mango or tamarind pulp.
That would probably require like a bazzillion pomegranates though.
you have much knowledge :)
and...the correct word is BRAZILIAN....cuz I have a wicked good blonde joke that makes me say that now......lol
Oh my, I haven't thought about ti leaves since my college roommate had a plant.......um... 2/3 of my lifetime ago.... holy cra--err, I mean, holy cats! :|
The best I've seen in the US so far is 250 F. It's the equivalent of a crockpot set on high, whether it's commercially made or homemade. I keep planning to make one but somehow I just never get past the "collecting materials" stage. Then I get frustrated and throw all the materials in the recycle bin and six months later I start all over. :cheesy:
I'll be interested to see if Ursy's experience is different.
Ti leaves may be the most hard to find ingredient that we have discussed here. Though I do like the alternative Taro leaves and Banana leave combo. There is a Hawaiian place in CA that I like that makes the Kalua pork that way. It works.
Solar crock pot hmmm...now you and Ursy have me thinking about this. Going to have to do some research.
200 degrees C would be ideal for proofing bread.
you have much knowledge :)
and...the correct word is BRAZILIAN....cuz I have a wicked good blonde joke that makes me say that now......lol
Not sure about the knowledge I just love an adventure so I take a lot of that energy out on food experimentation.
Brazilian food! There is something that we have not covered! lol
*wondering what the joke is*
i like raw fish over cooked fish. (go figure)
time to make dinner -- we are having something easy.
nachos w/ black beans, green chili, left over turkey, cheese topped off with greek yogurt, green onions, and diced avocados.
With raw fish I am super selective. What I serve others and what I eat are different. Can not adjust to raw Salmon no matter how many amazing preparations have been offered to me over the years. Oily fish in general..cant do it raw. Raw clams and oysters...bring it.
Raw Tuna..could eat it every day.
Just about everything else...is getting cooked.
JustLovelyJenn
11-29-2012, 09:44 PM
So, I wanted to share a family recipe that I have been discussing lately because of the holidays.
My grandmother always made Scandinavian egg cake for Christmas morning. It is everyone's favorite holiday treat. My grandmother once explained to me that this recipe was used to take up the bread that was going dry and stale.
Heat 2 cups of milk in a pan till it is almost boiling then remove from the heat.
Break up and slowly add 8 to 12 slices of bread (we uses plain white bread, but any bread you like could work) and beat with a whisk until smooth, it should be a thin paste consistency.
Add 8 to 12 eggs, one egg at a time, mixing with the whisk until the mixture is viscous.
Season with salt and pepper to taste.
Spread 1 lb crumbled sausage or bacon cooked with a diced onion in the bottom of a standard cake pan.
Pour the egg batter over top of the meat and place sliced of tomato on top of the batter.
Bake in a 350 for about 30 min, until a knife comes out clean in the center.
Add cheese to the top of the cake with 10 minutes left to bake.
Cut and serve hot.
So, I wanted to share a family recipe that I have been discussing lately because of the holidays.
My grandmother always made Scandinavian egg cake for Christmas morning. It is everyone's favorite holiday treat. My grandmother once explained to me that this recipe was used to take up the bread that was going dry and stale.
Heat 2 cups of milk in a pan till it is almost boiling then remove from the heat.
Break up and slowly add 8 to 12 slices of bread (we uses plain white bread, but any bread you like could work) and beat with a whisk until smooth, it should be a thin paste consistency.
Add 8 to 12 eggs, one egg at a time, mixing with the whisk until the mixture is viscous.
Season with salt and pepper to taste.
Spread 1 lb crumbled sausage or bacon cooked with a diced onion in the bottom of a standard cake pan.
Pour the egg batter over top of the meat and place sliced of tomato on top of the batter.
Bake in a 350 for about 30 min, until a knife comes out clean in the center.
Add cheese to the top of the cake with 10 minutes left to bake.
Cut and serve hot.
Thank you Jenn! I am going to make this over the weekend I need a brunch dish for Sunday.
What kind of cheese do you suggest?
WintergreenGem
11-29-2012, 11:19 PM
Hi WG!
What do you do with the pomegranate seeds?
When they are frozen they are great to roll around in the mouth until they become soft again. They taste so delicious.
JustLovelyJenn
11-30-2012, 12:29 AM
Thank you Jenn! I am going to make this over the weekend I need a brunch dish for Sunday.
What kind of cheese do you suggest?
I usually use colby jack or cheddar cheese.
When they are frozen they are great to roll around in the mouth until they become soft again. They taste so delicious.
I agree. They are delicious.
They belong in the Delicious thread!
I usually use colby jack or cheddar cheese.
I bet some roasted green chilis would be great in there but I do not want to assume to change your Grandmother's recipe.
It is rare that I have a cocktail but Wolfy got me thinking
about a Coquito.
Gee thanks Wolf.
No Coconut, No Rum.
I can quit there.
JustLovelyJenn
11-30-2012, 01:01 AM
I bet some roasted green chilis would be great in there but I do not want to assume to change your Grandmother's recipe.
I experiment with my grandmothers recipes all the time. She is the one who taught me to measure in the palm of my hand, smell the spice bottle to decide if it would blend well in my pan, and always do take a risk in the kitchen. I think she would be pleased to see her recipes live on and change to bring joy to anyone who uses them.
Solar crock pot hmmm...now you and Ursy have me thinking about this. Going to have to do some research.
200 degrees C would be ideal for proofing bread.
:| Tell me that was a typo... it had to be, right?
In principle I would imagine a solar oven would proof bread just fine but I dunno if it would start it baking at 250 F, and I also don't think one can adjust the temp--you get what you get, depending on the sun and the outdoor temps that day. They say you can bake cookies, but it takes a long time.
200 degree Celsius = 392 degree Fahrenheit...
Good Morning/Afternoon/Evening/Night Delicious people
wherever in the world you are!
I have to say that it is so cool to have a thread where we are talking about food with friends from all over the world.
Also, this thread is only 25 days old and it has really taken off. We are getting a lot of readers as well as posters. I want to invite those of you who are reading and not posting to drop in and say hello. It would be great to hear from you.
Someone asked me what whole grain pasta I liked and I never replied. This conversation came from another thread.
Do any of you use whole grain pasta? Whole wheat or other grain?
I experiment with my grandmothers recipes all the time. She is the one who taught me to measure in the palm of my hand, smell the spice bottle to decide if it would blend well in my pan, and always do take a risk in the kitchen. I think she would be pleased to see her recipes live on and change to bring joy to anyone who uses them.
This is the best way to learn to cook.
You were blessed to have that experience.
:| Tell me that was a typo... it had to be, right?
In principle I would imagine a solar oven would proof bread just fine but I dunno if it would start it baking at 250 F, and I also don't think one can adjust the temp--you get what you get, depending on the sun and the outdoor temps that day. They say you can bake cookies, but it takes a long time.
200 degree Celsius = 392 degree Fahrenheit...
Oops. Yep. Typo.
ruffryder
11-30-2012, 10:36 AM
[FONT="Arial"][SIZE="4"]
Do any of you use whole grain pasta? Whole wheat or other grain?
Happy Friday Folks !
That is the only pasta I buy now and brown rice that I eat, unless at a restaurant.
ahhh Grandmother's recipes. The best! I'll be searching for some good tamales this holiday season that compare. I found some last year and probably go with the same place for this year. . pork and red chile and some green chile and cheese ones. I should ONE OF THESE DAYS break down and try to make my own. :p
ruffryder
11-30-2012, 10:47 AM
damnnn speaking of pots and pans. mine traveled with me from CO to FL. We broke the handle off a pan the other day. It's time for some new ones!
Zimmeh just ordered some cast iron ones I believe. We should be getting them real soon and I'll have to come back to report on them after we have had the pleasure of using them. Our Christmas present I guess. . or her way of telling me to cook more. hehe.
Okiebug61
11-30-2012, 10:54 AM
We have been eating this on Christmas morning for as long as I can remember. Some people like it on toast, we prefer good ole southern biscuits. You can add cooked sausage if you like.
Ingredients
•2 hard-cooked eggs
•2 tablespoons plus 2 teaspoons butter, softened and divided
•2 tablespoons all-purpose flour
•1/2 teaspoon salt
•1/8 teaspoon white pepper
•1 cup milk
•2 buttermilk biscuits
Directions
•Cut eggs in half; remove yolks and set aside. Chop egg whites; set aside. In a small saucepan, melt 2 tablespoons butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Stir in egg whites; heat through. Spread each slice of toast with 1 teaspoon remaining butter. Pour sauce over biscuit. Force egg yolks through a sieve to break into small pieces; sprinkle over sauce. Yield: 2 servings.
Happy Friday Folks !
That is the only pasta I buy now and brown rice that I eat, unless at a restaurant.
ahhh Grandmother's recipes. The best! I'll be searching for some good tamales this holiday season that compare. I found some last year and probably go with the same place for this year. . pork and red chile and some green chile and cheese ones. I should ONE OF THESE DAYS break down and try to make my own. :p
Hey ruff,
I am hoping that someone will post some Tamale recipes and tips. This may require recruiting someone.
So shout out to all of you Tamale makers out there! Help us out!
damnnn speaking of pots and pans. mine traveled with me from CO to FL. We broke the handle off a pan the other day. It's time for some new ones!
Zimmeh just ordered some cast iron ones I believe. We should be getting them real soon and I'll have to come back to report on them after we have had the pleasure of using them. Our Christmas present I guess. . or her way of telling me to cook more. hehe.
Definitely let us know how the pans work out for you.
What do you plan on using the pans for?
We have been eating this on Christmas morning for as long as I can remember. Some people like it on toast, we prefer good ole southern biscuits. You can add cooked sausage if you like.
Ingredients
•2 hard-cooked eggs
•2 tablespoons plus 2 teaspoons butter, softened and divided
•2 tablespoons all-purpose flour
•1/2 teaspoon salt
•1/8 teaspoon white pepper
•1 cup milk
•2 buttermilk biscuits
Directions
•Cut eggs in half; remove yolks and set aside. Chop egg whites; set aside. In a small saucepan, melt 2 tablespoons butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Stir in egg whites; heat through. Spread each slice of toast with 1 teaspoon remaining butter. Pour sauce over biscuit. Force egg yolks through a sieve to break into small pieces; sprinkle over sauce. Yield: 2 servings.
Hi Okie Welcome to the thread!
Thank you for sharing that recipe. We are going to have a nice collection of recipes in here soon.
This is one that I never seen before. Very cool! I love seeing what you all are preparing for the holidays.
It's payday, it's payday! I can go buy some chickens! I can have bones!! I might even buy beef bones! :cheer:
It's payday, it's payday! I can go buy some chickens! I can have bones!! I might even buy beef bones! :cheer:
Ok a soup report is on the way then, yes?
So does anyone have any cooking plans for the weekend?
JustLovelyJenn
11-30-2012, 07:49 PM
A friend just asked for my Thai Peanut sauce recipe... so I guess I am cooking that so I can actually measure what goes in it...
So does anyone have any cooking plans for the weekend?
tantalizingfemme
11-30-2012, 07:52 PM
A friend just asked for my Thai Peanut sauce recipe... so I guess I am cooking that so I can actually measure what goes in it...
Care to share? I have never made Thai peanut sauce.
JustLovelyJenn
11-30-2012, 07:55 PM
Care to share? I have never made Thai peanut sauce.
I sure will... just as soon as I make it... *laughs* I really don't know the amounts for it... I just get out a bowl and start pouring stuff in... so I am going to have to make it to get the measurements.
Dante
11-30-2012, 08:08 PM
Great thread, Sun. I have been reading all of the posts. I also confess that I have learned a lot from the Food channels. There was talk about acorn and I believe butternut squash. One thing that I add to mine besides butter and brown sugar is a small amount of maple syrup. Very good that way.
Over the holiday, I attempted once again to make an omelette. On Ina Garten, (The Barefoot Contessa's) show, she had a guest who was famous for his omelettes demonstrate how he does his. He actually flipped the egg mixture once it was cooked on one side, up in the air, and CAUGHT it!. Out of my league, so, I do not own an omelette skillet, I gave this a try. I got another same size skillet, and turned it upside down and landed in the other skillet!. Success! It was fantastic! I added bacon, green onions, and grated cheddar cheese. Folded it in half. Put slices of avocado and salsa on top. Does anyone have any omelette suggestions or success stories?
Is it just me, or does sometimes the background music they play while one of these chefs is cooking or stirring, sound like the music they play on "porno" films. Not that I watch a lot of those. :sunglass:
Corkey
11-30-2012, 08:12 PM
Great thread, Sun. I have been reading all of the posts. I also confess that I have learned a lot from the Food channels. There was talk about acorn and I believe butternut squash. One thing that I add to mine besides butter and brown sugar is a small amount of maple syrup. Very good that way.
Over the holiday, I attempted once again to make an omelette. On Ina Garten, (The Barefoot Contessa's) show, she had a guest who was famous for his omelettes demonstrate how he does his. He actually flipped the egg mixture once it was cooked on one side, up in the air, and CAUGHT it!. Out of my league, so, I do not own an omelette skillet, I gave this a try. I got another same size skillet, and turned it upside down and landed in the other skillet!. Success! It was fantastic! I added bacon, green onions, and grated cheddar cheese. Folded it in half. Put slices of avocado and salsa on top. Does anyone have any omelette suggestions or success stories?
Is it just me, or does sometimes the background music they play while one of these chefs is cooking or stirring, sound like the music they play on "porno" films. Not that I watch a lot of those. :sunglass:
goat cheese, capers, chives and tomato....do it! But rinse the capers before you use them, rather briny if you don't.
A friend just asked for my Thai Peanut sauce recipe... so I guess I am cooking that so I can actually measure what goes in it...
I love Thai Peanut sauce. You will have to share that recipe with us.
Amazing how many good cooks and foodies we have around here.
Fabulous.
Care to share? I have never made Thai peanut sauce.
Welcome tantalizingfemme!
It is so nice to see new members stopping by
tantalizingfemme
11-30-2012, 08:51 PM
Welcome tantalizingfemme!
It is so nice to see new members stopping by
Thanks, Sun!
Ok a soup report is on the way then, yes?Well.... maybe. And maybe I will just whine and moan about how the cooking broth makes me drool. :cheesy: But of course, I first have to go to the grocery store because even though I was all excited about it before, I did have to stop and eat supper; then a really cold wind came up for a while, the kind that whistles right through your jacket... and I kinda lost some momentum there. *sheepish look*
Great thread, Sun. I have been reading all of the posts. I also confess that I have learned a lot from the Food channels. There was talk about acorn and I believe butternut squash. One thing that I add to mine besides butter and brown sugar is a small amount of maple syrup. Very good that way.
Over the holiday, I attempted once again to make an omelette. On Ina Garten, (The Barefoot Contessa's) show, she had a guest who was famous for his omelettes demonstrate how he does his. He actually flipped the egg mixture once it was cooked on one side, up in the air, and CAUGHT it!. Out of my league, so, I do not own an omelette skillet, I gave this a try. I got another same size skillet, and turned it upside down and landed in the other skillet!. Success! It was fantastic! I added bacon, green onions, and grated cheddar cheese. Folded it in half. Put slices of avocado and salsa on top. Does anyone have any omelette suggestions or success stories?
Is it just me, or does sometimes the background music they play while one of these chefs is cooking or stirring, sound like the music they play on "porno" films. Not that I watch a lot of those. :sunglass:
Hi Dante! Welcome!
Maple syrup is a good idea for the squash, thank you.
Nice work on learning to flip the omelettes. This is something that I did pretty much every day this summer when I decided to work at a Country Club. Never made so many omelettes before. So when I would have 4, 5 or 6 going at one time, the only way to produce was to flip them. For myself I prefer the omelette soft so its a very gentle flip and risks breaking. Once flipped however I place the fillings in the omelette and if there is going to be cheese then it goes under the broiler, I get the cheese melting and then fold.
For filling I personally like roasted red peppers, caramelized onions, spinach and goat cheese. Then variations on that including artichoke hearts. If I can get baby artichokes I will make my own.
The very active staff favors egg white omelettes with many variations of vegetables and cheese. Spinach, chopped turkey, jalepeno, and raw onion was popular this summer.
Interestingly, anything that I like on a pizza I like in an omelette.
Well.... maybe. And maybe I will just whine and moan about how the cooking broth makes me drool. :cheesy: But of course, I first have to go to the grocery store because even though I was all excited about it before, I did have to stop and eat supper; then a really cold wind came up for a while, the kind that whistles right through your jacket... and I kinda lost some momentum there. *sheepish look*
I wont tell you how nice and warm its been in Phoenix then. Poor freezing girl.
I wont tell you how nice and warm its been in Phoenix then. Poor freezing girl.
HA!! You got that backwards! :cheesy: *I* get to dress in layers, and wear soft fuzzy cozy clothes, and long-sleeved tshirts. I'm the lucky one.:spruceup:
We're a ways away from this yet. :anothersnowman: And then I will be even more layered up, because I will be *ta-daaa!* The Girl In the Snowglobe! :cheesy: :cheesy: :cheesy:
*wanders out singing* ~...winter is coming the goose is getting fat; please put a penny in the old man's hat...~
HA!! You got that backwards! :cheesy: *I* get to dress in layers, and wear soft fuzzy cozy clothes, and long-sleeved tshirts. I'm the lucky one.:spruceup:
We're a ways away from this yet. :anothersnowman: And then I will be even more layered up, because I will be *ta-daaa!* The Girl In the Snowglobe! :cheesy: :cheesy: :cheesy:
*wanders out singing* ~...winter is coming the goose is getting fat; please put a penny in the old man's hat...~
We are polar opposites my friend..I had enough of that cold snowy stuff. Bring on the heat!
The less clothing the better. I want sunshine on my skin. Don't care how hot it gets. Bring it.
Hey I like that song
The less clothing the better. I want sunshine on my skin. Don't care how hot it gets. Bring it.
*makes warding signs with fingers* :bolt: Noooo heat, nononono! Autumn, Winter, Spring--the livable seasons! :cheesy:
I love that old song too, but I just realized I was singing "winter is coming" and the real words are "Christmas is coming". :cheesy: Ah well, I've already moved on to Solstice songs. Youtube is my friend. :cheesy:
Helloooooooooooooooo Delicious people!
How is everyone doing today?
So..I was having coffee with a friend this morning and we got to talking about places that we would travel to just for food. We are in the serious foodie zone here. I recall on a trip trip to San Francisco some years before I moved to CA, I had the revelation that I would come back just to sample more of the phenomenal food scene. While one part of my brain ruled out the concept as frivolous, another part of my brain was totally down for the adventure.
Over the years I have had similar thoughts about different cities and towns along the way. So while my buddy and I were chatting about great food cities this morning, it occurred to me that I have in fact planned trips around a great food scene. I've also been really fortunate to have quick access to one of my favorite food regions, California wine country. Napa and Sonoma Valley's are host to some of the most amazing examples of good food that I have ever experienced.
So I am now inclined to ask all of you a few questions about your foodie adventures:
#1 Is there a city or town that stands out for you as having a great food scene?
#2. What makes a location a great food scene for you?
#3. Where would you like to travel to, to experience the local foods?
#4. What dish or meal stands out as something that you would travel for again?
I hope that you all are having a fabulous Saturday.
*makes warding signs with fingers* :bolt: Noooo heat, nononono! Autumn, Winter, Spring--the livable seasons! :cheesy:
I love that old song too, but I just realized I was singing "winter is coming" and the real words are "Christmas is coming". :cheesy: Ah well, I've already moved on to Solstice songs. Youtube is my friend. :cheesy:
Cath, I change the lyrics in songs all the time. Sometimes just for humor or sometimes maybe a Freudian slip.
Either way, its all good.
Interesting how "livable seasons" are so different for all of us huh? My preference would be never have to survive another cold, wet winter but, we have to do what we have to do right?
Great thread, Sun. I have been reading all of the posts. I also confess that I have learned a lot from the Food channels. There was talk about acorn and I believe butternut squash. One thing that I add to mine besides butter and brown sugar is a small amount of maple syrup. Very good that way.
Over the holiday, I attempted once again to make an omelette. On Ina Garten, (The Barefoot Contessa's) show, she had a guest who was famous for his omelettes demonstrate how he does his. He actually flipped the egg mixture once it was cooked on one side, up in the air, and CAUGHT it!. Out of my league, so, I do not own an omelette skillet, I gave this a try. I got another same size skillet, and turned it upside down and landed in the other skillet!. Success! It was fantastic! I added bacon, green onions, and grated cheddar cheese. Folded it in half. Put slices of avocado and salsa on top. Does anyone have any omelette suggestions or success stories?
Is it just me, or does sometimes the background music they play while one of these chefs is cooking or stirring, sound like the music they play on "porno" films. Not that I watch a lot of those. :sunglass:
HI Dante--!! So happy to see you here. I wanted to comment on two things: music and toppings. I can't agree with you more about the music they play-- my honey says the same thing. lol. Toppings -- I like broccoli, cheddar, garlic. I also like cheese with shrooms and onions. and I like ham, cheese, with green chili. I am not good at making omelettes, when I attempt to make them, they usually end up as scrambled eggs with added toppings. :|
Helloooooooooooooooo Delicious people!
So I am now inclined to ask all of you a few questions about your foodie adventures:
#1 Is there a city or town that stands out for you as having a great food scene? Portland, Or
#2. What makes a location a great food scene for you? Locals and smell.
#3. Where would you like to travel to, to experience the local foods? Hawaii
#4. What dish or meal stands out as something that you would travel for again? Pad Thai (I ate more pad thai than I ever had when I traveled to Portland)
My answers are in coloured. and btw, what an awesome way to spend your Saturday morning, coffee, talking about food, and friend(s).
So I have been eating lots of beans over the past few days and thought-- who else likes beans? What kind of beans do you like? and what kind of recipes do you use? :chef2:
Here are some beans I've eaten-- in the past (not all within the few days)
:passinggas:
Adzuki Beans
http://www.cherrygal.com/images/Adzuki.jpg
These little dark red beans are sweet and easy to digest. Splash them with tamari and barley malt or mix them with brown rice, scallions, mushrooms and celery for dynamite, protein-rich rice patties. (Or how about some Zesty Adzuki Bean Salad?) -- mmm.
Anasazi Beans
https://www.usaemergencysupply.com/images/information_center/image_beans_anasazi_beans.jpg
This burgundy and white heirloom variety is popular in Southwestern recipes — especially soups. It's no surprise since they make an excellent substitute for pinto beans. Make refried beans with these little treasures and you'll never look back.
Black Turtle Beans (black beans) -- my favourite.
http://image.made-in-china.com/2f0j00HeDaNpmcfGow/Organic-Black-Turtle-Beans.jpg
Combine these little lovelies with cumin, garlic and orange juice or toss them with olive oil, cilantro and chopped veggies for two incomparable salads.
Black-Eyed Peas (not the music group) :rockband2:
http://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/BlackEyedPeas.JPG/220px-BlackEyedPeas.JPG
On the search for soft, quick-cooking beans? Look no further. These creamy white, oval-shaped beans are ubiquitous in southeastern US states where they're a traditional New Year's dish. Toss them with yogurt vinaigrette, tomatoes and fresh parsley. (Mmmm, it doesn't get any better than Black-Eyed Pea and Collard Green Soup.)
Cannellini Beans
http://1.bp.blogspot.com/_P86w3jiXpHU/THATWRJ5DsI/AAAAAAAAKG4/NKHWpegQjzU/s1600/Naturally+Yours+cannellini+beans+2.jpg
These smooth-textured beans are packed with nutty flavor. Add them to tomato-based soups like minestrone or toss with olive oil and black pepper for a satisfying side dish. Also try making a white bean hummus--.
Garbanzo Beans (a.k.a. Chickpeas)
http://3.bp.blogspot.com/-Uh-X3U1Ibtw/ThuPZQ-pBkI/AAAAAAAAL18/WJNB9uspadQ/s400/ttargarbanzobeansh.jpg
This prominent ingredient in Mediterranean, Middle Eastern, and East Indian dishes — think hummus and falafel — has a mild but hearty flavor. Garbanzos are a good foil for strong spices like curry powder, cumin and cayenne pepper, so add them to salads, soups and pasta dishes. (Having a party? Serve this Chipotle Veggie Stew and you'll be a legend.)
Flageolet Beans
http://www.plantnames.unimelb.edu.au/Sorting/Flageolets.jpg
First things first; pronounce these beans "flah-joh-lay." This creamy heirloom bean is used in French country cuisine as a side dish for lamb and poultry. Their delicate flavor is enhanced by aromatic onions, celery, carrots, garlic, bay leaves and thyme. They're delicious in tomato sauces, too.
Great Northern Beans
http://farm3.static.flickr.com/2233/1711295299_087dbff3a1.jpg
Think of these guys as big teddy bears; they're the largest commonly available white bean, but they're all soft and mild on the inside. Great Northerns make for delicious baked beans or add them to soups and stews with longer cooking times.
Green Lentils (a.k.a. French Lentils)
http://www.kilicas.com.tr/pop/images/ymercimek.jpg
Ooh la la! These lentils hold their shape well and have deep, rich flavor. They're an excellent addition to salads, spicy Indian dal or simple lentils and rice.
Green Split Peas
http://www.gourmetsleuth.com/Images/green-split-peas.jpg
Give peas a chance! Split peas shine in soups where they're cooked until creamy to bring out their full, sweet flavor. Serve them with a dollop of minted yogurt for an Indian touch.
Kidney Beans
http://farm4.static.flickr.com/3248/3286549268_f8ce671b71.jpg
These large, red beans are popular in chili, salads, soups and baked beans. Make sure to cook them until completely tender and cooked through to eliminate the gastric distress-causing toxin Phytohaemagglutinin (Kidney Bean Lectin) that's present in raw and undercooked kidney beans.
Lima Beans
http://3.bp.blogspot.com/-K6oxeQGKdlk/UGnCxc7K1yI/AAAAAAAAA3U/5_M4UOIF6pA/s1600/lima-bean.jpg
Thankfully, succulent lima beans are shedding their bad rap as the food to force-feed kids. Add them to minestrone and other soups or combine them with corn and green beans for succotash. Who knows? You might even forgive your parents.
Lupini Beans
http://mideats.com/wp-content/uploads/2012/02/Dominiques_Lupini_Beans_Egyptian_Termis.png
At Italian fairs and Spanish beer halls these beans are a popular snack. Technically a member of the pea family, these flat, coin-shaped, dull yellow seeds are second only to soybeans in plant protein content. Allow for a long soaking period and extended cooking time to reduce their potential for bitterness.
To be continued on a new post---
Mung Beans
http://2.bp.blogspot.com/-M43D7wqLCOs/UDqG9PmP-LI/AAAAAAAABGA/2Z8-TZSN9dY/s1600/Mung-Beans.jpg
You probably know mung beans for their sprouts, but the beans themselves are revered as a healing food. Mung beans range in color from greenish-brown to yellow to black and have delicate, sweet flavor. They need no pre-soaking, cook quickly and are easy to digest; you can't go wrong.
Pinto Beans (YUM)
http://landsofwisdom.com/wp-content/uploads/2012/07/pinto-beans.jpg
A favorite in Southwest and Mexican dishes — "pinto" means "painted" in Spanish — these earthy beans have a delicious, creamy texture ideal for refrying. Combine with onions, chili powder, garlic and tomatoes as a filling for enchiladas or sauté cooked beans with olive oil, garlic and tamari.
Red Beans
http://thepetitfour.com/wp-content/uploads/2009/04/dried-beans.jpg
These small, dark red beans are subtly sweet and hold their shape when cooked. They make a great choice for soups and chili and as a companion to rice.
Red Lentils
http://www.foodsubs.com/Photos/redlentils5.jpg
Don't be fooled by the name; this variety of lentil isn't really red. In fact, their soft pink color turns golden when cooked. Note that red lentils cook quickly and don't hold their shape so they're best in soups or purées or cooked until creamy with Italian seasonings. (Still not sure what to make? Try Red Lentils with Garlic and Onions.)
Split Peas (Green peas)
http://www.joyfulbelly.com/Ayurveda/images/content/338-Split-Peas.jpeg
While green peas are picked while immature and eaten fresh, dried peas are harvested when mature, stripped of their husks, split and dried. Split peas don't require presoaking and their mild flavor and creamy texture make good companions to garlic, onions, dill, curry and ginger.
~~
Well that's what I came up with-- beans/legumes -- Enjoy.
Wow ahk Thank you for an awesome been study.
I will definitely come back to that.
Dante mentioned the background music in cooking shows and I can not place the music at all. So odd too because I usually pick up music wherever it is. Now I am disturbed by this porn style music invading cooking shows. How strange.
Corkey
12-01-2012, 03:53 PM
#1 Is there a city or town that stands out for you as having a great food scene? Niagara Falls Ont.
#2. What makes a location a great food scene for you? Fresh sea foods paired with fresh micro greens and the beef is much tastier than the US.
#3. Where would you like to travel to, to experience the local foods? Morocco.
#4. What dish or meal stands out as something that you would travel for again?
Kailua pig luau, Maui.
Black beans are my favorite. I make this quick dish often and it is on my list of "Fast Food" for days when I do not have much time but need something nutritious. A little advanced planning helps me avoid the urge to grab junk food when I am busy:
Cuban Style Black Beans
1 Can Black Beans, drained and rinsed
1/2 C Onion, chopped
2 Cloves Garlic, chopped
1/4 C Water
1 tsp olive oil
1/2 Lime
Optional: Add chopped lean ham, green bell peppers.
Optional Topping: Sour Cream.
Saute' the onions and garlic over medium heat for 2 minutes. Do not brown.
Add Beans and water. Cover and cook for 10 minutes on low heat.
When ready to serve, squeeze the juice of 1/2 a lime into the beans and stir.
Serve with rice.
JustLovelyJenn
12-01-2012, 04:16 PM
I love black beans, I cant wait to make this... Its now on the menu for the upcoming month.
Black beans are my favorite. I make this quick dish often and it is on my list of "Fast Food" for days when I do not have much time but need something nutritious. A little advanced planning helps me avoid the urge to grab junk food when I am busy:
Cuban Style Black Beans
1 Can Black Beans, drained and rinsed
1/2 C Onion, chopped
2 Cloves Garlic, chopped
1/4 C Water
1 tsp olive oil
1/2 Lime
Optional: Add chopped lean ham, green bell peppers.
Optional Topping: Sour Cream.
Saute' the onions and garlic over medium heat for 2 minutes. Do not brown.
Add Beans and water. Cover and cook for 10 minutes on low heat.
When ready to serve, squeeze the juice of 1/2 a lime into the beans and stir.
Serve with rice.
#1 Is there a city or town that stands out for you as having a great food scene? Niagara Falls Ont.
#2. What makes a location a great food scene for you? Fresh sea foods paired with fresh micro greens and the beef is much tastier than the US.
#3. Where would you like to travel to, to experience the local foods? Morocco.
#4. What dish or meal stands out as something that you would travel for again?
Kailua pig luau, Maui.
I found that anything that I eat on an Island or at the beach always tastes better than the alternative.
ahk mentioned Portland as a great food city. I agree.
Have not been to Maui yet but look forward to visiting.
I love black beans, I cant wait to make this... Its now on the menu for the upcoming month.
Of course I hit this with Tabasco but that is a given for just about anything that I cook. Diced avocado is also a nice topping but it then takes it out of the authentic Cuban realm.
Corkey
12-01-2012, 04:54 PM
I found that anything that I eat on an Island or at the beach always tastes better than the alternative.
ahk mentioned Portland as a great food city. I agree.
Have not been to Maui yet but look forward to visiting.
If you ever make plans to go hit me up for the best stays places. There are tons of BnB's as well as some that are gay friendly.
If you ever make plans to go hit me up for the best stays places. There are tons of BnB's as well as some that are gay friendly.
I would like to visit next fall. I will keep you posted, thank you.
lusciouskiwi
12-01-2012, 05:55 PM
I finally made Rendang last Friday. Lotsssss of cutting up of lemon grass, fresh tumeric, red onions and other things I don't know how to spell. Mustn't forget the toasted coconut and the fresh coconut milk... shrimp paste, ground dried chillies ...
My ex's mum washed the chicken with water and salt and then, later on without consulting with me first, added salt to the Rendang. When we sat down to eat it, it was so salty! :bigcry::bigcry::bigcry:
My ex thinks that her mum didn't rinse the chicken properly to get rid of the salt from washing it. Ex added some water to it, but how to get rid of excess saltiness? I was quite disappointed.
Will come back later with a proper list of ingredients. This is the Nyonya style of Rendang, the traditional Malay style is a bit different. Darker, drier and salty.
Dante
12-01-2012, 07:41 PM
Helloooooooooooooooo Delicious people!
How is everyone doing today?
So..I was having coffee with a friend this morning and we got to talking about places that we would travel to just for food. We are in the serious foodie zone here. I recall on a trip trip to San Francisco some years before I moved to CA, I had the revelation that I would come back just to sample more of the phenomenal food scene. While one part of my brain ruled out the concept as frivolous, another part of my brain was totally down for the adventure.
Over the years I have had similar thoughts about different cities and towns along the way. So while my buddy and I were chatting about great food cities this morning, it occurred to me that I have in fact planned trips around a great food scene. I've also been really fortunate to have quick access to one of my favorite food regions, California wine country. Napa and Sonoma Valley's are host to some of the most amazing examples of good food that I have ever experienced.
So I am now inclined to ask all of you a few questions about your foodie adventures:
#1 Is there a city or town that stands out for you as having a great food scene?
#2. What makes a location a great food scene for you?
#3. Where would you like to travel to, to experience the local foods?
#4. What dish or meal stands out as something that you would travel for again?
I hope that you all are having a fabulous Saturday.
San Francisco for sure. Love it there, including Chinatown. Vegas has some of my favorite restaurants. In fact, the best place voted for by the locals, is The Steak House at, of all places, Circus Circus. The Bellagio has some 5 star restaurants and Gordon Ramsey just opened his steakhouse there. I would love to go to Paris, France and check out the some of the sidewalk cafes. And...sample bread, wine, cheese. New Orleans would be a great place to try. I grew up in Montebello, which is in So CA, right next to East LA, and, you have a choice of just about any restaurant for yummy Mexican food. I mean, they are all good! Chicago for pizza. Philadelphia , and last but not least, New York. Oh, and I want to go see Paula Deen at The Lady & Son's in Savannah, GA.
FYI.....did you know that Cat Cora and Anne Burrell from the Food Network are both gay?
So I think I know Dante learned his cooking on Food Network--
Where did YOU learn how to cook? Family? Friends? School? Food Network?
I learned a little from my grandma, but I mainly just learned by cooking for myself and trying new foods and I really eat with my eyes. I always loved to read books and magazines about food and recipes, and then internet came along and it was over-- I love food blogs.
Then I found my honey and she loves to cook and we have very similar tastes but very different at the same time. She has taught me to like foods by texture and colour.
Every year that I get older, the better I get with cooking. I also, love to watch food network and the cooking channel-- yay tv.
Where did YOU learn how to cook? Family? Friends? School? Food Network?
I learned a little from my grandma, but I mainly just learned by cooking for myself and trying new foods and I really eat with my eyes. I always loved to read books and magazines about food and recipes, and then internet came along and it was over-- I love food blogs.
I'm very visual too. Have you seen these sites? They are like visual recipe searches. So inspirational for us visual types. (edited to add: wow, how many times can I say visual in one paragraph?)
http://www.tastespotting.com/
http://www.nibbledish.com/recipes/
http://foodgawker.com/
http://www.yumgoggle.com/gallery/
I learned to cook a little bit from before I left home, and after that it was mostly trial and error, following recipes, and observing others. My dear mum gave me a good basic cookbook to take with me, I consulted that a lot. I think I still have it somewhere!
JustLovelyJenn
12-01-2012, 09:40 PM
Where did YOU learn how to cook? Family? Friends? School? Food Network?
My family has always cooked. Every family event involved time in the kitchen and I learned a little bit of something different from them all.
My fathers mother was an amazing cook. She could cook anything from scratch and did. She taught me how to measure by sight... taste and adjust my ingredients, and how to use my imagination and improvise.
My grandmother on my mothers side taught me a lot about "almost homemade" cooking and how to use cheap and quick things from the cupboards to make something no one would guess you didn't make from scratch. She was also the canner in my family... and I still love to can some of the things she made every year... like zucchini relish and chili sauce.
Corkey
12-01-2012, 09:41 PM
So I think I know Dante learned his cooking on Food Network--
Where did YOU learn how to cook? Family? Friends? School? Food Network?
I learned a little from my grandma, but I mainly just learned by cooking for myself and trying new foods and I really eat with my eyes. I always loved to read books and magazines about food and recipes, and then internet came along and it was over-- I love food blogs.
Then I found my honey and she loves to cook and we have very similar tastes but very different at the same time. She has taught me to like foods by texture and colour.
Every year that I get older, the better I get with cooking. I also, love to watch food network and the cooking channel-- yay tv.
I learned long ago back when it was me feeding me. Lets face it I like to eat, and I like food that tastes great. So I paid attention when I did get out to what was in the foods I was eating. I learned to develop my taste buds, try to guess what the chef had used, then make it in my own home. Never moved on until I got the dish right.
Still try to replicate dishes when we go out, and these days with the economy being what it is, I watch food network for inspiration, and do my own take on their dishes. Mom was a good cook and dad was as well, but he was steak (burger) n potatoes kinda guy, and mom cooked irish n german dishes when she had the time to cook. Dad was the main meal provider. So anything other than grilled meats dad wasn't much of a experimenter.
Black beans are our favorite; then black beans and refried pintos combined in the same one-pot dish; then lima beans.
But ahk, I have to say, I do NOT forgive my parents lol--you're so funny!--but Mom never cooked the limas long enough. Wow, what a difference it makes when you cook them till they're actually soft!
I learned to cook in a Greek deli. I was already pretty good at following recipes and I was a good baker, but it was in the deli that I was exposed to enough different foods and techniques to really learn how cooking works. Then it was thirty years of trial and error to teach myself what I like. I have to say, those five years I spent with my mom were a waste as far as cooking; I wasn't welcome in her kitchen and pretty much retreated to very simple foods, sandwiches, burritos, etc. I made up for it in spades the past five years though!
My favorite cooking blog is the King Arthur Flour baking blog. I've learned a lot there because they go step by step with pictures and they also explain all the technical parts, the chemical reactions, the various ingredients. That blog is an education all in itself! http://www.kingarthurflour.com/blog/
Hello delicious friends!
I thought I'd post a follow up for my heirloom tomatoes, because they are showing up some pretty patterns now.
https://www.evernote.com/shard/s13/sh/3727328b-471a-4f62-8cba-5d2406d6bce9/dc620f29c58efe41b04ac34025ffa2a5
They are really keeping me in suspense because I don't know how big they are going to get, or whether they are going to turn red or stay green - but I love the markings on them. Unfortunately the camera didn't do such a good job of capturing it, but hopefully you can see enough to get an idea. (They are darker on top, not sure if it just looks like the lighting or whether you can see that).
They're lovely, Urs!
I've been dreaming over the pages of the Baker Creek Heirloom Seeds catalog this past week. Sneaky people, mailing that catalog out while people are in the holiday spending mood, lol.... Sun, here are your non-GMO seeds, including corn and soybeans. They test every batch; I'm telling you, pretty soon we're going to have to start growing corn in greenhouses to keep it GMO free. But in the meantime, we can still buy some pure seedstocks. http://rareseeds.com/ This year they have more than 1400 varieties of seeds, veggies, herbs, gourds, flowers, cover crops, etc. This is one of the small companies that's leading the fight for every one of us to have the right to non-GMO foods, AND their seeds are really vigorous with high germination rates. I would buy from them even if I weren't a gardener, just to support them in the fight for pure foods.
Gráinne
12-02-2012, 02:27 AM
Helloooooooooooooooo Delicious people!
How is everyone doing today?
So..I was having coffee with a friend this morning and we got to talking about places that we would travel to just for food. We are in the serious foodie zone here. I recall on a trip trip to San Francisco some years before I moved to CA, I had the revelation that I would come back just to sample more of the phenomenal food scene. While one part of my brain ruled out the concept as frivolous, another part of my brain was totally down for the adventure.
Over the years I have had similar thoughts about different cities and towns along the way. So while my buddy and I were chatting about great food cities this morning, it occurred to me that I have in fact planned trips around a great food scene. I've also been really fortunate to have quick access to one of my favorite food regions, California wine country. Napa and Sonoma Valley's are host to some of the most amazing examples of good food that I have ever experienced.
So I am now inclined to ask all of you a few questions about your foodie adventures:
#1 Is there a city or town that stands out for you as having a great food scene?
#2. What makes a location a great food scene for you?
#3. Where would you like to travel to, to experience the local foods?
#4. What dish or meal stands out as something that you would travel for again?
I hope that you all are having a fabulous Saturday.
#1-New Orleans; Beijing, China; Toronto, Canada.
#2-Good people, good conversation, dancing, music ;)
#3-Mongolia. I mean, real Mongolia, not this Genghis Grill stuff. Hot pot surrounded by steppe and sleeping in a yurt. Had this in Beijing, but nothing beats authenticity.
#4-Beignets and a muffaletta sandwich, French Quarter.
[SIZE="4"][FONT="Arial"]
#1 Is there a city or town that stands out for you as having a great food scene?
#2. What makes a location a great food scene for you?
#3. Where would you like to travel to, to experience the local foods?
#4. What dish or meal stands out as something that you would travel for again?
#1. Singapore. When visiting relatives in Singapore, amazing food is ALWAYS involved.
#2. It has to engage *all* the senses.
#3. We briefly visited the Mediterranean on a cruise that my mother in law took us on a few years ago. I would love to visit there again and spend more time in Italy and Greece especially.
#4. Oh too many to list! Probably many of the things I had on the trip I mentioned in #3!
I just had some Thai green curry and coconut chicken sausages from my local butcher. Mmmmm, very very good!
I'd like to get into sausage making one of these days :)
lusciouskiwi
12-02-2012, 04:55 AM
#1 Is there a city or town that stands out for you as having a great food scene?
I think most places have somewhere great to eat. My ex and I used to go to a divine French restaurant in Hillcrest, San Diego but it's closed now. Bobby Chin's in Hanoi is fabulous. In fact, Hanoi has some great restaurants.
#2. What makes a location a great food scene for you?
I think I'll have to go with Guihong and Ursy - the company, the location, the occasion, and of course, the food.
#3. Where would you like to travel to, to experience the local foods? Would love to go back to Vietnam. Austria for cake and coffee. Spain, Portugal, Italy, and there is so much I haven't eaten in Malaysia yet! But where WOULDN'T I go to eat is probably an easier question to answer.
#4. What dish or meal stands out as something that you would travel for again?
Vegetarian bibimbap, Ulsan, South Korea. Their gochujang was home-made and fantastic. http://en.wikipedia.org/wiki/Gochujang
Nadeest
12-02-2012, 07:15 AM
Wow, I just saw some beef and chicken base at one of the larger H.E.B. stores, here in the Houston area! I am definitely going to be picking up some of that, very soon. Mind you, I'd drather make my own stock, but this makes for a quick substitute when I don't have any stored away in the freezer. Besides, I have very limited freezer space, and can never store enough stock for my tastes. I don't really like the boxes of stock and broth that are available, either.
Gemme
12-02-2012, 10:09 AM
[SIZE="4"][FONT="Arial"]
#1 Is there a city or town that stands out for you as having a great food scene?
#2. What makes a location a great food scene for you?
#4. What dish or meal stands out as something that you would travel for again?
I hope that you all are having a fabulous Saturday.
I've loved seafood all my life, but the seafood is muuuuch different in FL than in WA. I liked salmon some of the time in FL but it wasn't until I had it in Seattle that I truly fell in love with it. You have NOT had good salmon until you've had PNW salmon.
I've been fortunate to live in areas where there is excellent cuisine, of one type or another. I was born in the deep South...the dirty South if you will...so I have a love of soul food from there.
I spent more than two decades in FL, so I developed a love of seafood and for lighter dishes there.
When I moved to WA, I basically discovered more levels of flavor in some of the same dishes I've always had, but more intense and vibrant. Love PNW seafood....can't say enough about it.
Anthony's in Seattle. Made the BEST burnt creme (toasted creme brulee) and Bourbon glazed salmon I've ever had. I'd like to go back there at least once. It's higher end, but totally worth it. The view was spectacular. We were on the upper floor and it was dark so the lights of the Sound sparkled like diamonds on the water.
I'm very visual too. Have you seen these sites? They are like visual recipe searches. So inspirational for us visual types. (edited to add: wow, how many times can I say visual in one paragraph?)
http://www.tastespotting.com/
http://www.nibbledish.com/recipes/
http://foodgawker.com/
http://www.yumgoggle.com/gallery/
I learned to cook a little bit from before I left home, and after that it was mostly trial and error, following recipes, and observing others. My dear mum gave me a good basic cookbook to take with me, I consulted that a lot. I think I still have it somewhere!
Thank you for all your websites, I loved it!! I look at foodgawker often but thank you for the other links.
and
I enjoyed hearing about where you all learned to cook-- what amazing stories and memories.
So tonight my folks are coming over for dinner and I'm making Honey Mustard Thyme Chicken breasts, roasted sweet potatoes w/ garlic/thyme, green beans. (and polenta with carrots/spinach for my mom).
Gotta get a move on-- start to dust and other things. Enjoy your resting day --
:cuttree:
Happy Sunday & Happy Birthday to C-girl!
There seems to be quite a big keg party going on for her birthday so be sure to stop by everyone
Hello delicious friends!
I thought I'd post a follow up for my heirloom tomatoes, because they are showing up some pretty patterns now.
https://www.evernote.com/shard/s13/sh/3727328b-471a-4f62-8cba-5d2406d6bce9/dc620f29c58efe41b04ac34025ffa2a5
They are really keeping me in suspense because I don't know how big they are going to get, or whether they are going to turn red or stay green - but I love the markings on them. Unfortunately the camera didn't do such a good job of capturing it, but hopefully you can see enough to get an idea. (They are darker on top, not sure if it just looks like the lighting or whether you can see that).
Your tomatoes look great Ursy! I hope that you get some green zebra's. They are so good. Thanks for posting the pics!
Wow, I just saw some beef and chicken base at one of the larger H.E.B. stores, here in the Houston area! I am definitely going to be picking up some of that, very soon. Mind you, I'd drather make my own stock, but this makes for a quick substitute when I don't have any stored away in the freezer. Besides, I have very limited freezer space, and can never store enough stock for my tastes. I don't really like the boxes of stock and broth that are available, either.
This is a challenge for me as well. When I do not have stock on hand and have to improvise I can never find a stock that I really "love" and if I do not love it I do not want to use it. I have had some good luck with Pacific brand organic boxed stock that I then enrich with onions, carrots, celery. Never found a base that I really like.
#1-New Orleans; Beijing, China; Toronto, Canada.
#2-Good people, good conversation, dancing, music ;)
#3-Mongolia. I mean, real Mongolia, not this Genghis Grill stuff. Hot pot surrounded by steppe and sleeping in a yurt. Had this in Beijing, but nothing beats authenticity.
#4-Beignets and a muffaletta sandwich, French Quarter.
Uh Oh now I am thinking about NOLA Beignets and coffee. Dang this thread is dangerous.
LOL @ real Mogolia..yes! That is the point. Where do we all want to go to experience the real deal?
#1. Singapore. When visiting relatives in Singapore, amazing food is ALWAYS involved.
#2. It has to engage *all* the senses.
#3. We briefly visited the Mediterranean on a cruise that my mother in law took us on a few years ago. I would love to visit there again and spend more time in Italy and Greece especially.
#4. Oh too many to list! Probably many of the things I had on the trip I mentioned in #3!
I just had some Thai green curry and coconut chicken sausages from my local butcher. Mmmmm, very very good!
I'd like to get into sausage making one of these days :)
Ursy I have heard so many wonderful things about the food scene in Singapore.
Yes, go back to Italy and Greece to sample everything.
Green curry is one of the great foodie loves of my life. You had this IN the chicken sausage or with it?
I finally made Rendang last Friday. Lotsssss of cutting up of lemon grass, fresh tumeric, red onions and other things I don't know how to spell. Mustn't forget the toasted coconut and the fresh coconut milk... shrimp paste, ground dried chillies ...
My ex's mum washed the chicken with water and salt and then, later on without consulting with me first, added salt to the Rendang. When we sat down to eat it, it was so salty! :bigcry::bigcry::bigcry:
My ex thinks that her mum didn't rinse the chicken properly to get rid of the salt from washing it. Ex added some water to it, but how to get rid of excess saltiness? I was quite disappointed.
Will come back later with a proper list of ingredients. This is the Nyonya style of Rendang, the traditional Malay style is a bit different. Darker, drier and salty.
Hiya Kiwi can you post some pics too?
So sorry that the over salting occurred. Not fun! I have had that experience too where I was really looking forward to a dish and it came up way too salty. Also had that experience with someone adding cayenne and not medium red chili powder to black bean chili, then not wanting to admit that she made the error...and serving the dish anyway. That was quite a memory.
Looking forward to learning how to make Rendang!
I learned long ago back when it was me feeding me. Lets face it I like to eat, and I like food that tastes great. So I paid attention when I did get out to what was in the foods I was eating. I learned to develop my taste buds, try to guess what the chef had used, then make it in my own home. Never moved on until I got the dish right.
Still try to replicate dishes when we go out, and these days with the economy being what it is, I watch food network for inspiration, and do my own take on their dishes. Mom was a good cook and dad was as well, but he was steak (burger) n potatoes kinda guy, and mom cooked irish n german dishes when she had the time to cook. Dad was the main meal provider. So anything other than grilled meats dad wasn't much of a experimenter.
Do you have any of your Mom's Irish or German dishes to share with us?
It's awesome how we experience something that we like and then try to create it for ourselves. That sense of adventure and willingness to learn is so vital to becoming a cook.
My Dad was a baked potato guy. When we were kids and would travel I never understood why he always wanted to go to steak houses. We just thought Dad really liked steak. Then one day I asked him and he told me that he really wanted the baked potato. That cracked me up.
Corkey
12-02-2012, 05:59 PM
Do you have any of your Mom's Irish or German dishes to share with us?
It's awesome how we experience something that we like and then try to create it for ourselves. That sense of adventure and willingness to learn is so vital to becoming a cook.
My Dad was a baked potato guy. When we were kids and would travel I never understood why he always wanted to go to steak houses. We just thought Dad really liked steak. Then one day I asked him and he told me that he really wanted the baked potato. That cracked me up.
Mom made a hella stroganoff.
Mom made a hella stroganoff.
Bring it on Corkey!
Ursy I have heard so many wonderful things about the food scene in Singapore.
Yes, go back to Italy and Greece to sample everything.
Green curry is one of the great foodie loves of my life. You had this IN the chicken sausage or with it?
Yes, it was IN the sausage, it was a chicken sausage with green curry and coconut flavouring in it. Yum! I should go back and get some more.
For anyone who may have missed it, this is our Foodie Survey from Saturday. If you are a reader and have not been posting, please join us!
We would love to hear from you!
#1 Is there a city or town that stands out for you as having a great food scene?
#2. What makes a location a great food scene for you?
#3. Where would you like to travel to, to experience the local foods?
#4. What dish or meal stands out as something that you would travel for again?
They're lovely, Urs!
I've been dreaming over the pages of the Baker Creek Heirloom Seeds catalog this past week. Sneaky people, mailing that catalog out while people are in the holiday spending mood, lol.... Sun, here are your non-GMO seeds, including corn and soybeans. They test every batch; I'm telling you, pretty soon we're going to have to start growing corn in greenhouses to keep it GMO free. But in the meantime, we can still buy some pure seedstocks. http://rareseeds.com/ This year they have more than 1400 varieties of seeds, veggies, herbs, gourds, flowers, cover crops, etc. This is one of the small companies that's leading the fight for every one of us to have the right to non-GMO foods, AND their seeds are really vigorous with high germination rates. I would buy from them even if I weren't a gardener, just to support them in the fight for pure foods.
Thank you sweet Cath!
It is my hope that everyone grows or starts growing non GMO foods so this seed resource is just priceless.
Thank you for keeping this reminder in front of us as we talk about food, we must not forget where our food is coming from.
Corkey
12-02-2012, 06:17 PM
Bring it on Corkey!
Flank steak cut into thin strips
marinade: in worchishishire shire sauce and EVOO
1 tbl spoon of Rosemary
1 tea spoon of thyme
2 sage sliced thin
Lightly pan flour steak strips and pan sear over med heat.
add fresh marinade herbs, 2 cups sour cream and sliced mushrooms, portobello work best.
heat to simmer for 5-8 minutes and serve over egg noodles.
Simple and delicious.
Yes, it was IN the sausage, it was a chicken sausage with green curry and coconut flavouring in it. Yum! I should go back and get some more.
Now that is clever idea. I have made chicken in green curry and its a coconut base.
Great flavor profiles. Yum.
Do you make Thai green curry?
Flank steak cut into thin strips
marinade: in worchishishire shire sauce and EVOO
1 tbl spoon of Rosemary
1 tea spoon of thyme
2 sage sliced thin
Lightly pan flour steak strips and pan sear over med heat.
add fresh marinade herbs, 2 cups sour cream and sliced mushrooms, portobello work best.
heat to simmer for 5-8 minutes and serve over egg noodles.
Simple and delicious.
Thanks Corkey!
A great winter dish for a cold evening.
The fact that it came from your Mom makes it just that much more special.
My family has always cooked. Every family event involved time in the kitchen and I learned a little bit of something different from them all.
My fathers mother was an amazing cook. She could cook anything from scratch and did. She taught me how to measure by sight... taste and adjust my ingredients, and how to use my imagination and improvise.
My grandmother on my mothers side taught me a lot about "almost homemade" cooking and how to use cheap and quick things from the cupboards to make something no one would guess you didn't make from scratch. She was also the canner in my family... and I still love to can some of the things she made every year... like zucchini relish and chili sauce.
Hi Jenn
Seems like those of us who love to cook and value the rituals associated with creating our family "classics" or staples, developed a love of being in the kitchen at a young age.
You, like many others were very fortunate to have this experience. So many young people today are not getting that time in the kitchen that so many of us had and value as part of our formation as cooks.
If you are interested in teaching us something about canning please do!
Corkey
12-02-2012, 06:54 PM
Thanks Corkey!
A great winter dish for a cold evening.
The fact that it came from your Mom makes it just that much more special.
One can add some red wine if they so choose, that was the non alcoholic recipe...
One can add some red wine if they so choose, that was the non alcoholic recipe...
Or a little cider vinegar and water to thin it a bit but not much, maybe a 2 Tablespoons of each to the 2 C of Sour Cream.
I really appreciate your posting the non-alcoholic recipe, Corkey. I never know what to do to compensate when a recipe calls for alcohol, so I usually just don't try it.
Corkey
12-02-2012, 07:20 PM
I really appreciate your posting the non-alcoholic recipe, Corkey. I never know what to do to compensate when a recipe calls for alcohol, so I usually just don't try it.
You can use some of the noodle water as well.
Ah, now that I do. I use the noodle water in sauce all the time. I also use it to cook the veggies--and at that point it's stock, and makes great rice!
Now that is clever idea. I have made chicken in green curry and its a coconut base.
Great flavor profiles. Yum.
Do you make Thai green curry?
Not from scratch, but I've got a favourite curry paste - Maesri - Excellent flavour. I hear Mae Ploy is also very good, but I haven't tried it because I heard that it was generally hotter.
The coconut milk/cream has to be good too. Do you have a favourite? I like Aroy-D or Chaokoh (not certain on the spelling...) - it makes all the difference.
Hmm, think I need to make a green curry soon...
JustLovelyJenn
12-02-2012, 11:02 PM
I finally got around to making my Thai Peanut Sauce and thought I would share the recipe with you all
1 cup creamy peanut butter
2 tbls curry powder
1 tbls dried parsley
1 tsp dried ginger (a bit more if fresh)
1/2 tsp sesame oil
1/4 cup soy sauce
1/2 cup water
The choice of meat and vegetables I pair with this dish depend on what I have on hand and what is in season. Today I used thin sliced beef cut into strips and parsnips, carrots, zucchini, and celery. I steam the vegetables, adding the beef near the end so I can cook using as little oil as possible, once the vegetables and meat are cooked through I pour in the sauce and simmer for about 10 minutes.
Serve over white rice and garnish with sesame seeds and red peppers to taste.
I finally got around to making my Thai Peanut Sauce and thought I would share the recipe with you all
1 cup creamy peanut butter
2 tbls curry powder
1 tbls dried parsley
1 tsp dried ginger (a bit more if fresh)
1/2 tsp sesame oil
1/4 cup soy sauce
1/2 cup water
The choice of meat and vegetables I pair with this dish depend on what I have on hand and what is in season. Today I used thin sliced beef cut into strips and parsnips, carrots, zucchini, and celery. I steam the vegetables, adding the beef near the end so I can cook using as little oil as possible, once the vegetables and meat are cooked through I pour in the sauce and simmer for about 10 minutes.
Serve over white rice and garnish with sesame seeds and red peppers to taste.
Jenn thank you for posting this recipe. I am sure that this is going to be one that will be a big hit with our foodies. Just a side not to anyone with kids who wants to get them to eat more vegetables, I have had a lot of success peanut sauce and kids. Its a familiar flavor so much like cheese sauce, many kids take to it easily.
Good Day Delicious People
What are yall up to?
Coffee drinkers, tell us what you are drinking
http://cdn2.content.compendiumblog.com/uploads/user/05b4f633-a52f-4bc9-aedc-131095507079/3ee9a1aa-033f-4b93-82d1-d06a2dbe03ef/Image/874705821366c26adb2c2fc2c06927d0/tassimo_reviews_vs_keurig_reviews_all_coffee_lover s.jpg
Readers, drop in and post a hello. let us know who you are. Posters aka delicioustarians, did you have any note worthy
foodie moments this weeked?
Welcome back Delicious people!
Whats cooking?
Good Day Delicious People
What are yall up to?
Coffee drinkers, tell us what you are drinking
http://cdn2.content.compendiumblog.com/uploads/user/05b4f633-a52f-4bc9-aedc-131095507079/3ee9a1aa-033f-4b93-82d1-d06a2dbe03ef/Image/874705821366c26adb2c2fc2c06927d0/tassimo_reviews_vs_keurig_reviews_all_coffee_lover s.jpg
Readers, drop in and post a hello. let us know who you are. Posters aka delicioustarians, did you have any note worthy
foodie moments this weeked?
this girl likes coffee :)
JustLovelyJenn
12-04-2012, 05:59 PM
Welcome back Delicious people!
Whats cooking?
I have a new project!!! I need to change my diet in a house where I am responsible for the cooking, but no one but me is willing to eat healthy. SOO... its time to invest in some storage dishes and start experimenting with homemade tv dinners!!
I want things that will freeze and reheat easily, but that I can cook from scratch to control what is in them. This way I can cook whatever it is they all want to eat, and just pull mine out of the freezer and heat it up.
I have a few ideas, but I am always looking for a few more (keep in mind I am lactose intolerant).
So far on my list...
Thai Peanut Chicken (I really do love that one)
Black beans and rice
Southwest steak soup
Eggplant Parmesan (I use a goats or sheeps milk cheese option)
Lemongrass pork stir fry with noodles
I would really like a variety of tastes and a few more soups... what ideas do you have?
Corkey
12-04-2012, 06:15 PM
I have a new project!!! I need to change my diet in a house where I am responsible for the cooking, but no one but me is willing to eat healthy. SOO... its time to invest in some storage dishes and start experimenting with homemade tv dinners!!
I want things that will freeze and reheat easily, but that I can cook from scratch to control what is in them. This way I can cook whatever it is they all want to eat, and just pull mine out of the freezer and heat it up.
I have a few ideas, but I am always looking for a few more (keep in mind I am lactose intolerant).
So far on my list...
Thai Peanut Chicken (I really do love that one)
Black beans and rice
Southwest steak soup
Eggplant Parmesan (I use a goats or sheeps milk cheese option)
Lemongrass pork stir fry with noodles
I would really like a variety of tastes and a few more soups... what ideas do you have?
You can use Lactaid* as your milk substitute, that way you get your calcium and it works well in soups.
JustLovelyJenn
12-04-2012, 06:21 PM
You can use Lactaid* as your milk substitute, that way you get your calcium and it works well in soups.
I absolutely LOVE Lactaid products. I use the milk a lot when I have to cook big meals for groups, and sometimes I can get cottage cheese from them as well... not always, but when it comes in I am like a kid in a candy store.
I have a new project!!! I need to change my diet in a house where I am responsible for the cooking, but no one but me is willing to eat healthy. SOO... its time to invest in some storage dishes and start experimenting with homemade tv dinners!!
I want things that will freeze and reheat easily, but that I can cook from scratch to control what is in them. This way I can cook whatever it is they all want to eat, and just pull mine out of the freezer and heat it up.
I have a few ideas, but I am always looking for a few more (keep in mind I am lactose intolerant).
So far on my list...
Thai Peanut Chicken (I really do love that one)
Black beans and rice
Southwest steak soup
Eggplant Parmesan (I use a goats or sheeps milk cheese option)
Lemongrass pork stir fry with noodles
I would really like a variety of tastes and a few more soups... what ideas do you have?
I make wontons and freeze them on a tray. Once frozen, I bag them. Then when I want a serve of wonton soup, I grab some chicken stock, bring it to a boil, throw in about 5 or 6 wontons and whatever vegetables I have on hand, maybe a bit of ginger or garlic, sesame oil, chinese 5 spice... whatever takes my mood, and voila! Super quick and healthy wonton soup.
Sometimes I cheat and use the chicken powder from the asian supermarket if I don't have real stock on hand.
http://www.ettason.com/products_details.asp?id=4046
I really like it actually, and it's a lifesaver when you are short on time.
is currently drinking hot cocoa made with vanilla soy topped with a dollop of whipped topping...yum
JustLovelyJenn
12-04-2012, 06:45 PM
I make wontons and freeze them on a tray. Once frozen, I bag them. Then when I want a serve of wonton soup, I grab some chicken stock, bring it to a boil, throw in about 5 or 6 wontons and whatever vegetables I have on hand, maybe a bit of ginger or garlic, sesame oil, chinese 5 spice... whatever takes my mood, and voila! Super quick and healthy wonton soup.
Sometimes I cheat and use the chicken powder from the asian supermarket if I don't have real stock on hand.
http://www.ettason.com/products_details.asp?id=4046
I really like it actually, and it's a lifesaver when you are short on time.
Ursy, would you mind sharing your wonton recipe? Wonton soup is certainly on my list, its my favorite comfort foods!!!
easygoingfemme
12-04-2012, 07:10 PM
I've been putting this into a number of holiday dinners recently: Quinoa stuffed portabella mushrooms with a cashew sage cream sauce.
You can stuff baby bella mushrooms for appetizer size servings or larger bellas for an entree~
Stuffed mushrooms
4 large portabella mushrooms
2c cooked brown rice or quinoa
2 tbsp olive oil
1 red onion
2 cloves garlic
Fresh sage
Salt and pepper
Preheat oven to 350̊
Remove stem from mushroom and lay upside down on a baking sheet.
Warm a pot over medium high heat with 2 tbsp olive oil on the bottom of the pot. Add in garlic and onions and sauté 3-4 minutes until onion is translucent. Add in grains and stir well. Season with sage, salt, and pepper. Stir well.
Spoon rice mixture into the mushrooms.
Cover with aluminum foil.
Bake 20-30 minutes until mushroom is juicy and beginning to cook down.
Cashew cream sauce
• 1 lb raw cashews
• ¼ c water
• Dry sage
• Salt
Puree cashews with water until creamy. Pour into pot on stovetop and season to taste with sage and salt while bringing up to heat.
Pour cream sauce over mushrooms just before serving.
Dante
12-04-2012, 08:17 PM
My mom was an incredible cook. Gemme mentioned soul food and my mom turned me on to all of it. I didn't want to cook. I was too involved in sports. Fast forward to 1991, the year I had breast cancer. My G/F at the time had a son who helped me recover. The G/F was hardly ever home, so I knew the kid had to eat, so I basically taught myself. It has been a love affair ever since. I call cooking my hobby.
I have learned a lot from the cooking channels.
Regarding soul food .....My mom made the best fried okra, breaded, and, I know she used bacon, but, I have not had much luck. anyone ????? She also made killer chicken fried with gravy and I actually make it better than her now..
Anyone have a good recipe or 2 or 3 for collard greens??? Love them too.
So far, that background music was on Bobby Flay's show, Ina Garten's, and Sandra Lee.
Did you know that Sandra Lee has been the live-in companion of NY Governor, Andrew Cuomo for many years?
Some Food Network trivia ......
I am learning so much from everyone's posts. What incredible cooks/chefs to learn from. Thanks everybody!
Ursy, would you mind sharing your wonton recipe? Wonton soup is certainly on my list, its my favorite comfort foods!!!
Sure! I cook very much by feel, so I don't have a specific recipe (hope that's ok, I know some people like exact quantities but I tend to chuck stuff in and see what happens).
I just use the wonton or gow gee wrappers from the supermarket. They are not exactly the same but I think both are good.
I have made them from scratch once but I usually don't have the time, but here are my notes: https://www.evernote.com/shard/s13/sh/bd467d42-d8ac-4e18-9845-5b46b3278a9c/15b7c68cbab31c5b49e39957e9b48533
For the filling, I usually grab some mince (most often chicken or pork). Not too lean, a bit of fat is good (like sausages and hamburger, you need at least a bit of fat for the texture). Usually half a pound of mince will give you about 30 wontons.
I add a bit of any of these things to taste, according to mood (a bit of all of these would probably be too much, just pick what you have on hand / what you feel like)
Garlic, ginger, lemongrass, spring onions, onions, cilantro, lemon zest
Soy sauce, maggi seasoning, rice wine, chilli sauce (sriracha is the best!), sesame oil, chinese five spice, any other asian spice you like.
I put these in the food processor and give them a whiz. If they get caught up the sides and fail to get moving, I might add some of the mince to get things rolling. If your food processor is big enough you could add all of the meat if you like, mine is just a little one so I don't.
You could also add a bit of carrot for some colour if you felt like it. Sometimes I do just because I like to encourage my family to eat less meat and more vegetables.
Once everything is mixed together, you might want to do a taste test and adjust seasonings. I either pan-fry a little ball of it or drop it in a small pot of boiling salted water or stock for a few minutes.
Once you've got the filling to your liking, it's time to make your dumplings!
This is a good visual guide:
http://pinterest.com/pin/62698619782720850/
Basically find the one that pleases you most and get folding! I like the 5th one down, it's similar to the way my grandmother taught me to fold them, only the wrappers she used were square. In fact, I don't know if you could call any of the other designs wontons.
You get a feel for how much filling goes in each wrapper. If you are going to deep fry them, don't use quite as much filling because you could end up with raw middles.
Put them on a tray lined with baking paper and freeze. Once frozen, you can put them in a bag.
*follows Ursy's pinterest link*
*carefully peruses wonton folding methods*
*comes to #4*
*laughs hard, calls Gryph over; Gryph starts laughing too*
Thank you very much Ursy! :cheesy: :cheesy:
Dante
12-04-2012, 09:08 PM
Ursy's tomatoes reminded me of home grown foods. I have a eureka lemon tree, pink grapefruit, fig, and avocado tree. I have an herb garden cause I love cooking with fresh herbs. I have rosemary, basil, oregano, flatleaf parsley, cilantro, dill, chives, sage, and tomatoes in the summer.
Anyone else grow stuff?
JustLovelyJenn
12-04-2012, 09:21 PM
Ursy's tomatoes reminded me of home grown foods. I have a eureka lemon tree, pink grapefruit, fig, and avocado tree. I have an herb garden cause I love cooking with fresh herbs. I have rosemary, basil, oregano, flatleaf parsley, cilantro, dill, chives, sage, and tomatoes in the summer.
Anyone else grow stuff?
I would LOVE to grow herbs, vegetables, and trees... right now I move every couple of years it seems, so I am waiting. But I sure plan on it in the future.
Ursy's tomatoes reminded me of home grown foods. I have a eureka lemon tree, pink grapefruit, fig, and avocado tree. I have an herb garden cause I love cooking with fresh herbs. I have rosemary, basil, oregano, flatleaf parsley, cilantro, dill, chives, sage, and tomatoes in the summer.
Anyone else grow stuff?
Dante, I envy you your garden.
I LOVE growing stuff!
There is a house we have our eye on, and it has Paw paws, tropical apples, mulberries, bananas, strawberries, mandarins, and another citrus tree that we haven't identified yet.
I haven't been able to grow much because I know we will be moving soon, so I'm growing the tomatoes in a big pot (which you've seen pics of), potatoes in a pot (we had a supermarket one sprout so I thought I'd throw it in a pot and see what happened), cilantro, lemon basil, chives, mint, and I'm trying to grow some catmint for Tigerlily.
If we get the house we want, I would like to also plant some blueberries, lemongrass, galangal, ginger, kaffir lime, and a pandan plant. Oh yes, and maybe an avocado tree, if we have space. But they get big, and I think for best yield you need two of them, one A type and one B type (from memory, I researched it awhile ago)
You might not have heard of the pandan plant if you haven't had a lot to do with Asian cooking: http://en.wikipedia.org/wiki/Pandanus_amaryllifolius
I have a small one in a pot. I think it's one of my most cherished plants because it's not easily sourced where I am.
I have some galangal growing in the garden of our current home. It just the prettiest plant, I love how it looks (these photos don't do it justice but they were the best I could find at short notice)
http://pickmeyard.wordpress.com/tag/greater-galangal/
*follows Ursy's pinterest link*
*carefully peruses wonton folding methods*
*comes to #4*
*laughs hard, calls Gryph over; Gryph starts laughing too*
Thank you very much Ursy! :cheesy: :cheesy:
What? You never seen a dumpling in the shape of a surprised fish wearing sunglasses before? Lol :)
WintergreenGem
12-04-2012, 10:09 PM
Ursy's tomatoes reminded me of home grown foods. I have a eureka lemon tree, pink grapefruit, fig, and avocado tree. I have an herb garden cause I love cooking with fresh herbs. I have rosemary, basil, oregano, flatleaf parsley, cilantro, dill, chives, sage, and tomatoes in the summer.
Anyone else grow stuff?
That all sounds yummy, yummy, yummy!
Corkey
12-04-2012, 10:19 PM
Ursy's tomatoes reminded me of home grown foods. I have a eureka lemon tree, pink grapefruit, fig, and avocado tree. I have an herb garden cause I love cooking with fresh herbs. I have rosemary, basil, oregano, flatleaf parsley, cilantro, dill, chives, sage, and tomatoes in the summer.
Anyone else grow stuff?
We grew tomatoes herbs cauliflower strawberries and peppers this year. Got 2 tomatoes 2 cauliflower, ittybitty strawberries and lots of peppers. We live in zone 5 so it is a really short growing season. This years heat was a killer to the tomatoes, but everything loved the fall. Tonight I made salsa. The rest of the stuff gets cooked tomorrow. I like to wait a day for the salsa to meld.
Hola Delicious people!
I have been busy over here so have not had time to reply to you all but love the posts. Thank you!
Good food, great humor and fabulous personalities.
What more could you ask for in a thread?
I was doing some research and came across this cooking demo for a very interesting Pots de Cremes. This is one of my favorite deserts. Often called "Adult Chocolate Pudding", many cooks will flavor the chocolate with things like vanilla, chili, herbs. Heavy cream is called for in the original recipe.
This Chef has turned Pots de Creme Vegan in this unique spin. Adapt it for your own taste, the basic recipe will get you there:
ssLxP58cCN0
this girl likes coffee :)
Well you all know that I am a coffee freak. Now I am in search of a new espresso machine. For now the French press is fine.
I have a new project!!! I need to change my diet in a house where I am responsible for the cooking, but no one but me is willing to eat healthy. SOO... its time to invest in some storage dishes and start experimenting with homemade tv dinners!!
I want things that will freeze and reheat easily, but that I can cook from scratch to control what is in them. This way I can cook whatever it is they all want to eat, and just pull mine out of the freezer and heat it up.
I have a few ideas, but I am always looking for a few more (keep in mind I am lactose intolerant).
So far on my list...
Thai Peanut Chicken (I really do love that one)
Black beans and rice
Southwest steak soup
Eggplant Parmesan (I use a goats or sheeps milk cheese option)
Lemongrass pork stir fry with noodles
I would really like a variety of tastes and a few more soups... what ideas do you have?
That sounds like fun Jenn. Keep us posted on your progress. I find that stews freeze really well and are ideal on a cold winter night.
You could try a chicken corn chowder. Real simple just chicken stock, corn, potatoes, onions, carrots, (optional) diced red bell pepper, (optional) a little chopped lean bacon or ham. You can thicken with a roux, corn starch or cooked potatoes run through the blender with a touch of stock. The roux is assuming that you can use butter. This freezes really well.
You can use Lactaid* as your milk substitute, that way you get your calcium and it works well in soups.
Coconut milk can work well in some recipes.
I make wontons and freeze them on a tray. Once frozen, I bag them. Then when I want a serve of wonton soup, I grab some chicken stock, bring it to a boil, throw in about 5 or 6 wontons and whatever vegetables I have on hand, maybe a bit of ginger or garlic, sesame oil, chinese 5 spice... whatever takes my mood, and voila! Super quick and healthy wonton soup.
Sometimes I cheat and use the chicken powder from the asian supermarket if I don't have real stock on hand.
http://www.ettason.com/products_details.asp?id=4046
I really like it actually, and it's a lifesaver when you are short on time.
That is one of my favorite quick soups and I am a freak for bok choi so I make soup all the time. Let me know the next time that you make this and I will be right over ok? ;) Tell Kris I am dropping in.
Urs I have not had luck with powdered soup products as many Asian companies use a sulfite product or msg. I will check out any of your suggestions though.
Wow my local Yelp just sent out an article on getting
"Chocolate Wasted" :chocolate::|
and featured 6 restaurants that offer amazing chocolate
desserts. So, in summary, we are a choco-holic nation and
use the Holidays as an excuse to indulge.
I say, learn to make the good stuff at home and indulge
whenever you want to.
Life is short, live large.
Sachita
12-05-2012, 05:28 PM
Ursy's tomatoes reminded me of home grown foods. I have a eureka lemon tree, pink grapefruit, fig, and avocado tree. I have an herb garden cause I love cooking with fresh herbs. I have rosemary, basil, oregano, flatleaf parsley, cilantro, dill, chives, sage, and tomatoes in the summer.
Anyone else grow stuff?
ooooooo I love growing citrus and have grown quite a bit. I use to own a tropical fruit tree company that shipped tropical fruit trees all over the US specializing in greenhouses.
I grow year around. Although I have a greenhouse its massive (30X70) so I divide it. But most of stuff I'm growing now is in a cold frame. I think I will build a few smaller greenhouse because everything wants something different- basil like it hot, cilantro likes it cool. I do have a globe basil I grow inside during the winter and I love it because it doesnt bolt and I have kept alive for two years! I chop the shit out of it too. I also grow a huge dwarf banana tree under grow lights with a papaya and a few citrus and herbs. I use the banana leaves for cooking.
below is my finished cold frame. Instead of covering each bed this year I decided to just cover a few and make something I can walk in. Right now you'll see snap peas, bok choy, mustard greens, parsley, cilantro, fennel. I have some kale cuttings I'm sprouting to plant in that middle bed and also will plant more chard. I love food and cooking. Living on a farm is the perfect lifestyle for me. I have fresh eggs everyday and have canned and or froze some of my garden harvest. I'm not big into canning but some things like tomatoes is something I don't mind coming from a can. I made homemade tomato soup with basil tonight. I do like to freeze stuff and think it taste fresher.
http://i1112.photobucket.com/albums/k485/dancingcreek/B1FC4638-9CE5-4C72-A6D4-F45C0ED3F0FE-2636-0000029297BA6C3C.jpg
is currently drinking hot cocoa made with vanilla soy topped with a dollop of whipped topping...yum
Double Yum.
ooooooo I love growing citrus and have grown quite a bit. I use to own a tropical fruit tree company that shipped tropical fruit trees all over the US specializing in greenhouses.
I grow year around. Although I have a greenhouse its massive (30X70) so I divide it. But most of stuff I'm growing now is in a cold frame. I think I will build a few smaller greenhouse because everything wants something different- basil like it hot, cilantro likes it cool. I do have a globe basil I grow inside during the winter and I love it because it doesnt bolt and I have kept alive for two years! I chop the shit out of it too. I also grow a huge dwarf banana tree under grow lights with a papaya and a few citrus and herbs. I use the banana leaves for cooking.
below is my finished cold frame. Instead of covering each bed this year I decided to just cover a few and make something I can walk in. Right now you'll see snap peas, bok choy, mustard greens, parsley, cilantro, fennel. I have some kale cuttings I'm sprouting to plant in that middle bed and also will plant more chard. I love food and cooking. Living on a farm is the perfect lifestyle for me. I have fresh eggs everyday and have canned and or froze some of my garden harvest. I'm not big into canning but some things like tomatoes is something I don't mind coming from a can. I made homemade tomato soup with basil tonight. I do like to freeze stuff and think it taste fresher.
Brava Sachita! Beautiful work.
What is the temperature inside of this greenhouse? How awesome that you can grow tropical fruit. A banana tree too. Wow.
I love that you have the land to do this. Whenever I visit a good farm I find it very hard to leave, there is that core earth connected aspect of self that has always wanted to live and work on a farm.
What a great life, thank you for sharing some of it with us!
Have you ever grown Avocado? I have an interest in farming Avocado in CA as a long term investment. There is always a shortage of US grown Avocado especially this time of year. This seems like a great cottage industry to me.
Corkey
12-05-2012, 05:59 PM
It's a pulled chicken taco kinda night.
Sachita
12-05-2012, 06:39 PM
Brava Sachita! Beautiful work.
What is the temperature inside of this greenhouse? How awesome that you can grow tropical fruit. A banana tree too. Wow.
I love that you have the land to do this. Whenever I visit a good farm I find it very hard to leave, there is that core earth connected aspect of self that has always wanted to live and work on a farm.
What a great life, thank you for sharing some of it with us!
Have you ever grown Avocado? I have an interest in farming Avocado in CA as a long term investment. There is always a shortage of US grown Avocado especially this time of year. This seems like a great cottage industry to me.
This was just a cold frame. During the winter I can only grow winter greens. Theres actually quite a lot you can grow. If the temp drops below 20 degrees, which rarely happens here I may put a few barn heaters just to keep the chill at bay, but during the day I have to open the doors on each end or it can get pretty warm in there.
Yes, I'm from Florida so I grew and sold lots. I think that organic avocados is a good investment. In CA you have less moisture so your citrus and avocados are more dense, taste different.
My BIG greenhouse there is an older video below. I had quite a hit one year and lost quite a few tropical fruit trees but I'm working on the greenhouse over the winter and looking to create more aquaponics and hydroponics. Because its so costly to cover it with the solar poly we want to use next (Solexx for anyone in the know) we are carefully looking into affordable ways to fully operate this huge ass greenhouse.
But I do know quite a bit about growing tropical fruit trees in containers if anyone needs helps. I am especially knowledgeable at growing citrus. In the video you'll also see true curry leaf which is very sought after for cooking, however now its been proven to have huge health benefits. I will definitely be bumping that project up. I started growing and selling goji berry plants and did awesome this last season.
Winter Greenhouse - YouTube
Sachita
12-05-2012, 06:40 PM
Brava Sachita! Beautiful work.
What is the temperature inside of this greenhouse? How awesome that you can grow tropical fruit. A banana tree too. Wow.
I love that you have the land to do this. Whenever I visit a good farm I find it very hard to leave, there is that core earth connected aspect of self that has always wanted to live and work on a farm.
What a great life, thank you for sharing some of it with us!
Have you ever grown Avocado? I have an interest in farming Avocado in CA as a long term investment. There is always a shortage of US grown Avocado especially this time of year. This seems like a great cottage industry to me.
This was just a cold frame. During the winter I can only grow winter greens. Theres actually quite a lot you can grow. If the temp drops below 20 degrees, which rarely happens here I may put a few barn heaters just to keep the chill at bay, but during the day I have to open the doors on each end or it can get pretty warm in there.
Yes, I'm from Florida so I grew and sold lots. I think that organic avocados is a good investment. In CA you have less moisture so your citrus and avocados are more dense, taste different.
My BIG greenhouse there is an older video below. (that is my voice btw)I had quite a hit one year and lost quite a few tropical fruit trees but I'm working on the greenhouse over the winter and looking to create more aquaponics and hydroponics. Because its so costly to cover it with the solar poly we want to use next (Solexx for anyone in the know) we are carefully looking into affordable ways to fully operate this huge ass greenhouse.
But I do know quite a bit about growing tropical fruit trees in containers if anyone needs helps. I am especially knowledgeable at growing citrus. In the video you'll also see true curry leaf which is very sought after for cooking, however now its been proven to have huge health benefits. I will definitely be bumping that project up. I started growing and selling goji berry plants and did awesome this last season.
YoPcPy3jsWU
This was just a cold frame. During the winter I can only grow winter greens. Theres actually quite a lot you can grow. If the temp drops below 20 degrees, which rarely happens here I may put a few barn heaters just to keep the chill at bay, but during the day I have to open the doors on each end or it can get pretty warm in there.
Yes, I'm from Florida so I grew and sold lots. I think that organic avocados is a good investment. In CA you have less moisture so your citrus and avocados are more dense, taste different.
My BIG greenhouse there is an older video below. (that is my voice btw)I had quite a hit one year and lost quite a few tropical fruit trees but I'm working on the greenhouse over the winter and looking to create more aquaponics and hydroponics. Because its so costly to cover it with the solar poly we want to use next (Solexx for anyone in the know) we are carefully looking into affordable ways to fully operate this huge ass greenhouse.
But I do know quite a bit about growing tropical fruit trees in containers if anyone needs helps. I am especially knowledgeable at growing citrus. In the video you'll also see true curry leaf which is very sought after for cooking, however now its been proven to have huge health benefits. I will definitely be bumping that project up. I started growing and selling goji berry plants and did awesome this last season.
Awesome. It would be wonderful if people could learn from you and start growing in a cold frame in colder climates.
I love tropical fruits it would be amazing to grow them well. We have mixed results in Nor Cal even though I am in a hot dry climate there. Irrigation is a challenge so we never get the results that you all would get in FL.
Wow curry leaf sounds like a smart thing to grow.
I am definitely going to keep you posted on the Avocado farming project. That is a future-cast but it makes sense, the land in the central valley is cheap as hell, farmers have bailed out and the demand for the crop is crazy. Almond farmers in the same region cant grow them fast enough and are shipping to the middle east. There are a few crops that are insanely sought after and in this economy it makes sense to look at that imo. There ar a few varieties of Avocado that I like that take 7 years to mature.
Your FL Avocaodo's are awesome too, creamier. You are right, different taste.
It's a pulled chicken taco kinda night.
I need a taco night.
Can you believe that my girl does not like taco's?
It does not matter what I suggest she is not interested.
If I came up with a Tiramisu Taco, then that would get her attention.
Hmmm...maybe I should work on that.
Sachita
12-05-2012, 06:56 PM
Awesome. It would be wonderful if people could learn from you and start growing in a cold frame in colder climates.
I love tropical fruits it would be amazing to grow them well. We have mixed results in Nor Cal even though I am in a hot dry climate there. Irrigation is a challenge so we never get the results that you all would get in FL.
Wow curry leaf sounds like a smart thing to grow.
I am definitely going to keep you posted on the Avocado farming project. That is a future-cast but it makes sense, the land in the central valley is cheap as hell, farmers have bailed out and the demand for the crop is crazy. Almond farmers in the same region cant grow them fast enough and are shipping to the middle east. There are a few crops that are insanely sought after and in this economy it makes sense to look at that imo. There ar a few varieties of Avocado that I like that take 7 years to mature.
Your FL Avocaodo's are awesome too, creamier. You are right, different taste.
we have a growing and preserving thread here. Lots of good stuff. If you're into cooking then it only makes sense to grow. I can grow anything anywhere and so can almost anyone. Once I grew greens in my basement and when it comes to herbs under lights, super easy.
The key withe avocados or any fruit, for that matter, is to purchase a grafted tree. So really it doesnt take 7 years. It will produce in a 3 gallon container the first year but you'll have one or two bending the tree. So realistically you'll wait 5 years, with proper care and pruning, you'll start to harvest a nice crop from a grove. Today there are companies selling mature fruit trees that are 3-5 years old. You just have to find one close to you and be prepared to spend a few hundred per tree but its worth it. The first year you plant there will be shock but after that you're sailing. I'm happy to help any way I can, including the best way to market your plants or harvest.
Sachita
12-05-2012, 06:57 PM
I love tacos. I use bison. Damn I'm stuff but now I'm thinking about tacos.
we have a growing and preserving thread here. Lots of good stuff. If you're into cooking then it only makes sense to grow. I can grow anything anywhere and so can almost anyone. Once I grew greens in my basement and when it comes to herbs under lights, super easy.
The key withe avocados or any fruit, for that matter, is to purchase a grafted tree. So really it doesnt take 7 years. It will produce in a 3 gallon container the first year but you'll have one or two bending the tree. So realistically you'll wait 5 years, with proper care and pruning, you'll start to harvest a nice crop from a grove. Today there are companies selling mature fruit trees that are 3-5 years old. You just have to find one close to you and be prepared to spend a few hundred per tree but its worth it. The first year you plant there will be shock but after that you're sailing. I'm happy to help any way I can, including the best way to market your plants or harvest.
Awesome thank you! You are a Goddess send. By March I am going to start visiting some of the land that is available in the central valley and get a better sense of what is out there. Prices may never be this low again. I will definitely keep you posted and if you plan to visit CA in the spring or summer let me know I can show you around some of the farms.
If you have a source for mature fruit trees can you hook me up? I may as well start budgeting in that direction. Makes more sense.
I love tacos. I use bison. Damn I'm stuff but now I'm thinking about tacos.
Cant tell you how much I love a good taco. A friend of mine is killing it in AZ with her Taco's getting rave reviews all over the nation for her southern Mexican food that she gives a unique spin.
Check her out -
NBC Latino - Chef Spotlight: Chef Silvana Salcido Esparza on pushing the envelope (http://nbclatino.com/2012/09/06/chef-spotlight-silvana-salcido-esparza-on-pushing-the-envelope/)
Silvana is badass
ruffryder
12-05-2012, 07:51 PM
#1 Is there a city or town that stands out for you as having a great food scene?
#2. What makes a location a great food scene for you?
#3. Where would you like to travel to, to experience the local foods?
#4. What dish or meal stands out as something that you would travel for again?
I think what I look for is what a location is popular for and what the locals enjoy. Like in KC Missouri it's ribs!, Texas and California would be mexican for sure, Florida could be Cuban, Puerto Rican, or Jamaican. I guess it's all about being homemade for me and coming from the culture and people in that region. I would like to travel to Italy to experience their Italian food. I love mexican food and no matter where I go I always look for good authentic mexican food.
Where did YOU learn how to cook? Family? Friends? School? Food Network?
...
I learned some from my gram also and my mom. . so extensive and hard though lol.. like homemade tortillas and tamales, and menudo. Takes a lot of work. I don't make those things but other stuff I guess its just based on trial and error and experimenting to see what works and what ingredients and flavors work together.
Ursy thanks for the recipe on dumplings, sounds delicious! .. and now I want to make some!
I've been putting this into a number of holiday dinners recently: Quinoa stuffed portabella mushrooms with a cashew sage cream sauce.
You can stuff baby bella mushrooms for appetizer size servings or larger bellas for an entree~
Stuffed mushrooms
4 large portabella mushrooms
2c cooked brown rice or quinoa
2 tbsp olive oil
1 red onion
2 cloves garlic
Fresh sage
Salt and pepper
Preheat oven to 350̊
Remove stem from mushroom and lay upside down on a baking sheet.
Warm a pot over medium high heat with 2 tbsp olive oil on the bottom of the pot. Add in garlic and onions and sauté 3-4 minutes until onion is translucent. Add in grains and stir well. Season with sage, salt, and pepper. Stir well.
Spoon rice mixture into the mushrooms.
Cover with aluminum foil.
Bake 20-30 minutes until mushroom is juicy and beginning to cook down.
Cashew cream sauce
• 1 lb raw cashews
• ¼ c water
• Dry sage
• Salt
Puree cashews with water until creamy. Pour into pot on stovetop and season to taste with sage and salt while bringing up to heat.
Pour cream sauce over mushrooms just before serving.
Yay! Thanks for this very awesome recipe!
I almost forgot to thank you.
Disclaimer: If I do not reply to your post it is not because you are not fabulous, it is because I am not keeping up with all of your fabulosity.
Not from scratch, but I've got a favourite curry paste - Maesri - Excellent flavour. I hear Mae Ploy is also very good, but I haven't tried it because I heard that it was generally hotter.
The coconut milk/cream has to be good too. Do you have a favourite? I like Aroy-D or Chaokoh (not certain on the spelling...) - it makes all the difference.
Hmm, think I need to make a green curry soon...
The Mae-Ploy that I am familiar with is a mild hot sweet sauce. Try it.
Coconut Milk is a challenge for me due to the sodium metabisulphite that is often added as a preservative. I found a Goya coconut milk that does not have the preservative added. Many of the others do, sadly :(
That is one of my favorite quick soups and I am a freak for bok choi so I make soup all the time. Let me know the next time that you make this and I will be right over ok? ;) Tell Kris I am dropping in.
[B][COLOR="Navy"]Urs I have not had luck with powdered soup products as many Asian companies use a sulfite product or msg. I will check out any of your suggestions though.
You would always be welcome my friend.
Yes, I think all of the powdered soup products have msg, but none of us have problems with it so it's all good there. I have read studies that suggest it's not the demon it was originally made out to be, and that it's a naturally occurring substance in many foods, so it's really only an issue if you have a sensitivity.
I think the actual culprit was... something starting with T? Can't remember.
ruffryder
12-05-2012, 08:48 PM
Here is a recipe for tamales from Texas Recipes and it reminds me of my grandmother's recipe.
Christmas Tamales (from Scratch)
For Husks:
1/2 lb tamale corn husks
To prepare husks, place them in a large bowl of hot water; weigh down husks with another bowl. Soak for at least 30 minutes (until pliable). Drain husks; remove any silks and wash thoroughly. Cover with warm water and soak at least 2 hours. Keep damp until used.
Tear 2 cornhusks lengthwise into 12 (1/2-inch-wide) strips (6 strips per husk).
Filling:
1 small pork roast or tenderloin (2-3 lb.)
1 Tbsp salt
1 tsp garlic powder
1 1/2 teaspoons dried oregano
1/2 teaspoon paprika
3/4 tsp cumin
Cut pork roast into very small pieces. Place pork into a large pot with 2 cups water and add remaining filling ingredients. Cook for 1-1/2 hours on medium heat; reduce to low and cook another 1-1/2 hours. When meat is tender drain juices into another pan and save them for the dough. Let meat stand 10 minutes. Cut pork in half crosswise; shred with 2 forks.
Dough:
2-1/2 cups masa flour
3/4 cups lard
Reserved meat juices
1/4 cup baking powder
1/2 tsp cumin
1 1/2 teaspoons paprika
1/2 tsp garlic powder
1/8 tsp red chili powder
Place masa flour into a large bowl. Soften lard and work it, along with 3/4 cup meat juice, into the masa. Add baking powder and spices.
Combine until mixture is soft enough to spread. If dough is too stiff, add more of the meat juices.
Lay each husk flat on the working surface with the tip away from you and the smooth side up. Using 2-1/2 Tbsp of dough for each husk, spread dough completely to the right edge and within 1 inch of the left side, 2 inches of the bottom and 2 inches of the top. The rectangle should be about 4 to 5 inches in size. Spoon 2 Tbsp of meat mixture onto the center of the dough in a line lengthwise.
To enclose, turn the right long side over to the center of the filling, making sure dough seals around filling. Then fold the long left side over filling with the plain part of the husk wrapping around the tamale.
Fold the bottom tip down and around tamale. Tie 1 husk strip around tapered end of husk to secure it. Trim all but about 1/2 inch excess husk from broad end, if needed. Repeat procedure with remaining husks, dough, and pork mixture.
Invert an aluminum pie plate in the bottom of a large pot/steamer and place some husks on top of the pie plate. Arrange tamales in the pot by placing them one by one, starting in the middle and working out building a pyramid. Fill the pot about half full. pour enough
water seasoned with a little salt and chili powder into the pot to not quite touch the bottom of the tamales. Steam, covered about 3 hours on very low heat. Yields 4 dozen
NOTE:
Patience: do not open the steamer during the cooking process; it causes water to condense on the inside of the lid of the and drip into the tamales.
These can be frozen and reheated.
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